• 225 grams of bitter-sweet chocolate, chopped into small pieces
  • 125 ml cream (the higher the fat content, the better)
  • 1/2 tsp vanilla extract
  • Truffle coatings:
  • Cocoa powder
  • Toasted, desiccated coconut
  • Almond silvers
  • Brown sugar
  • Melted chocolate – both white and dark
  • (And really anything else you want!)


Chop chocolate into small bits and place it in a medium sized, heatproof bowl.

Heat cream in a small pan over medium heat until it comes just to a boil.

Add in vanilla extract to the cream.

Pour immediately over the chocolate and stir with a rubber spatula for a couple of minutes until it comes together. (You can also microwave the mixture for 10 second intervals if it doesn’t melt completely, until it just melts)

Cover and place in the fridge until the truffle mixture is set firm.

This will take time. No really it will – your patience will be tested.

Place your coatings in small bowls or plates.

Use a melon scoop, to scoop out the mixture and shape it into small bite-sized balls.

Immediately roll them into the desired coating and place on lined baking sheets.

Cover and let them set in the fridge. That’s it, you can eat them now!

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