Quick & easy chocolate truffles for Easter

Posted on : 27/03/2017

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Jim’s Luxurious Chocolate Truffles 

Jim Fisher, head chef tutor and co-owner of Exeter Cookery School, shares his simple but impressive recipe for chocolate truffles – wrap in film and tie with a ribbon and you have a perfect present for loved ones this Easter.

Chocolate Truffle Recipe You can coat your Easter Chocolate truffles in a variety of decorations, from popping candy to sugar sprinkles or even the classic cocoa powder.

Makes approx 25 truffles depending on size.

300ml double cream
300g 70% cocoa solids chocolate
25g unsalted butter
Cocoa powder (or any other coating such as crushed hazelnuts, popping candy, icing sugar, sugar stars, coloured sugar sprinkles etc).

Break the chocolate up into a heatproof bowl. (At the cookery school, we use Callebaut dark chocolate chips or callets, but 70% cocoa solids chocolate is readily available in most supermarkets – don’t be fooled by lesser quality chocolate chips.)

Heat the cream to a simmer and pour over the chocolate, stirring with a whisk until seamlessly combined (it will initially look as if it has curdled, but persevere and it will become silky smooth).

Pour into a plastic tub, cover closely with cling film and place in the fridge to cool for at least four hours, preferably over-night.

Using a teaspoon, dig out irregular cumquat-sized chunks (or roll in your cocoa-dusted hands for a more traditional ball shape) and drop into the covering of your choice. Using a fork, tumble the truffles around until completely coated.

Remove to your serving plate to serve immediately or cover loosely with clingfilm and store in the fridge for up to a week.

View video of Jim making his truffles for Devon 

Fancy learning more about chocolate and the delicious dishes you can create with it? Then why not book onto our Chocolate Workshop – one whole day cooking with, and yes eating, chocolate.


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