Chocolate Truffles




250g chocolate

175g double cream

Cocoa powder



  • Cover a baking tray in non-stick baking paper and place chocolate in bowl
  • Pour the double cream in a saucepan and heat on a medium heat until it boils
  • Pour the cream over the chocolate and stir until the chocolate and cream are mixed thoroughly


  • Leave to mixture to cook at room temperature, usually between 1-1.5 hours
  • Once mixture has set use a tea spoon to scoop out small pieces and roll them in to small balls.
  • Place some cocoa on a plate and roll the balls in the cocoa until they are completely covered.
  • Place on baking sheet to set for around 1 hour
  • Eat and enjoy



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