Chocolate Truffles...

Fancy making some chocolate truffles?

Great for presents to make for someone special...


  • 150g plain chocolate
  • 150ml thick double cream
  • 25g unsalted butter
  • 2 tablespoons rum or brandy
  • 1 tablespoon Greek Yoghurt
  • Sweet paper or petit fours cases

25g of any of the following

  • Whitworths Chopped Almonds
  • Whitworths Chopped Hazelnuts
  • Whitworths Toasted Chopped Mixed Nuts
  • Whitworths Flaked Almonds, roughly chopped


  • Break the chocolate into small pieces and grind it in a food processor or grate until very fine.
  • In a pan simmer the cream, butter, and rum or brandy.
  • Add the chocolate and mix off the heat until smooth.
  • Add the yoghurt and stir in.
  • Transfer the mixture into a bowl, cover with cling film and cool.
  • Then leave in the fridge overnight, or simply place in the freezer for 1-2 hours until thickened.
  • Take a teaspoon of the mixture and roll between your hands to create a ball shape.
  • Roll each individual ball in the chosen chopped nuts to then place into the paper cases.
  • This recipe should make approximately 40 truffles that can be put into boxes and given as Christmas gifts.
  • They should be kept refrigerated and be eaten within three days.
  • The truffles also freeze well.

Recipe and photo credit by - Whitworths
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Chocolate Coconut Truffles...

Ready in 50 minutes
Serves: 5


  • 1 packet (250g) of milk arrowroot biscuits
  • 1/3 cup (40g) of Food Thoughts Cocoa Powder
  • 1/2 cup (45g) of desiccated coconut (plus a little extra for rolling the alls in)
  • 1 tin (395g) of condensed milk


Prep: 20 minutes | Extra time: 30 minutes, chilling

  1. Crush the biscuits and place into a mixing bowl
  2. Add cocoa and coconut, stir together then add condensed milk
  3. Take small amount of mixture and roll into a ball, then roll through extra coconut
  4. Continue with the rest of the mixture, place the chocolate balls on a plate and chill in the fridge for 30 minutes

About this post -

Recipe and photo credit by Food For Thoughts

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Starry cake pop truffles...

Makes: 24

£0.53 per portion

  • 250g (9oz) plain sponge cake, into crumbs
  • 5ml (1 tsp) Dr Oetker Almond Extract
  • 50g (2oz) glacé cherries, finely chopped
  • 50g (2oz) no-need-to-soak dried apricots, finely chopped
  • 5ml (1tsp) ground cinnamon
  • 200g (7oz) Dr. Oetker Continental White Chocolate, melted
  • 100g (3 1/2oz) unsalted butter, melted
  • 200g (7oz) Dr. Oetker Continental Plain Chocolate, melted

To decorate
  • 150g (5oz) Dr Oetker White Ready to Roll Icing
  • Dr Oetker Gold and Silver Shimmer Spray
  • 24 cocktail skewers or thin decorative sticks

  • Divide the cake crumbs between 2 bowls and mix the almond extract and glace cherries in to 1 bowl, and the apricots and cinnamon into another.
  • Bind the cherry mixture together with 50g (2oz) melted white chocolate and half the melted butter.
  • Bind the apricot crumbs together with the remaining butter and 50g (2oz) melted plain chocolate.
  • Bring both mixtures together with a wooden spoon and mix until smooth.
  • Roll each mixture into 12 equal sized balls. 
  • Place on a plate lined with baking parchment. 
  • Chill until firm.
  • Meanwhile, prepare the decoration. 
  • Roll out the white icing to a thickness of 5mm (1/4inch). 
  • Using a 4.5cm (1 3/4inch) wide star cutter, stamp out 24 stars, rerolling as necessary. 
  • Carefully spray the stars according to the directions on the cans, and set aside to dry.
  • To finish, remelt the remaining white and plain chocolates as necessary. 
  • Dip the cherry cake balls in white chocolate to cover completely, and dip the apricot balls in plain chocolate. 
  • Put back on the lined plate. 
  • Chill until set.
To serve 
  • Carefully skewer a silver or gold star and press gently into a chocolate covered ball. 
  • Keep in a cool place until ready to serve.

Recipe and photo credit by- Dr Oetker

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