Homemade chocolate truffles recipe
Incredibly easy to make and guaranteed to put a smile on anyone’s face, these luxurious chocolate truffles are the perfect thing to whip up this Christmas, whether you serve them with after-dinner liqueurs or box them up as gifts.
The recipe suggests rolling the truffles in toasted desiccated coconut and dark cocoa powder which works brilliantly, but do feel free to add your own twist by coating the balls in finely chopped nuts (hazelnuts and pecans work particularly well), colourful sprinkles, freeze-dried strawberry powder or even edible gold leaf, if you’re feeling fancy. It is Christmas, after all.
Things to note:
A KitchenAid Stand Mixer with a shredder attachment makes light work of this simple recipe, or you can grate the chocolate by hand.
For ease, put the chocolate in the freezer for 10 minutes to harden before grating.
Once made, the truffle mixture needs to chill in the fridge for at least four hours.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 250 g 60% cocoa dark chocolate
- 120 g double cream
- 50 g desiccated coconut
- 100 g dark cocoa powder
- 8.8 oz 60% cocoa dark chocolate
- 4.2 oz double cream
- 1.8 oz desiccated coconut
- 3.5 oz dark cocoa powder
- 8.8 oz 60% cocoa dark chocolate
- 4.2 oz heavy cream
- 1.8 oz desiccated coconut
- 3.5 oz dark cocoa powder
Details
- Cuisine: French-inspired
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 20
Step-by-step
- If you have a KitchenAid Stand Mixer with a slicer and shredder attachment, use the coarse shredding blade to grate the chocolate on speed 6. Alternatively, use a handheld grater. Transfer the chocolate to a heatproof bowl.
- Pour the cream into a saucepan set over a medium-high heat, being careful not to let the cream boil. Pour the hot cream over the chocolate and leave to sit for 5 minutes, then stir together until smooth.
- Pour the truffle mixture onto a shallow tray and chill for at least 4 hours in the fridge.
- Meanwhile, set a dry frying pan over a medium-high heat, add the desiccated coconut and cook until lightly toasted. Tip onto a large plate to cool. Sieve the cocoa powder onto another large plate.
- To shape the truffles, dip a melon baller or teaspoon in hot water and scoop up balls of the cooled mixture. Shape into rounds with a diameter of about 2.5cm (1in). Roll half the truffles in the cocoa powder and half in the toasted desiccated coconut.
- Store in an airtight container in the fridge until you’re ready to serve or gift.
Adapted from a recipe supplied by KitchenAid. Image courtesy KitchenAid.
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