Chocolate Truffles
Serves: 20+
  • 180g 70% dark chocolate (Green and Black organic, if possible)
  • 220ml organic double cream
  • 20g unsalted organic butter
  • Cocoa powder for rolling in
  1. Break the chocolate into small pieces and place into a mixing bowl.
  2. Pour the cream into a small saucepan and bring up to the boil. When bubbling around the edges, remove the pan from the heat and pour directly over the broken chocolate pieces. Stir to combine with a spatula or wooden spoon. When the chocolate is melted, add the butter. There should be enough residual heat to enable it to melt.
  3. Place in the fridge to firm up until solid.
  4. When the mixture is solid, simply take a dessert spoon and scoop out truffle sized lumps.
  5. With clean hands, take a chocolate 'lump' and roll into rough shaped balls. Try not to over handle or they will simply melt. On a plate sprinkle on some cocoa powder and roll the truffles to coat. This gets pretty messy!
  6. They are ready to be bagged or boxed up.
  7. You can try rolling them in different toppings such as chopped nuts, freeze dried raspberries or grated coconut all work brilliantly.
Recipe by Cooking Them Healthy at