Classic, hand-rolled truffles made with a firm ganache and finished in a dusting of cocoa. Fun fact: French truffles are traditionally soft ganache rolled in cocoa, while Belgian truffles are moulded chocolates with a crisp shell — making these authentically French in style.

You’ll Need (Makes around 25 truffles)

200g dark chocolate (55–70%, finely chopped)

100ml double cream

25g unsalted butter (optional – adds silkiness)

Cocoa powder for rolling

Heatproof bowl

Small saucepan

Baking tray lined with baking paper

How to Make

1. Chop your chocolate

Finely chop the dark chocolate and place into a heatproof bowl. Smaller pieces melt smoothly and evenly.

2. Heat the cream

Warm the cream until it gently steams and small bubbles appear at the edge. Avoid boiling.

3. Make the ganache

Pour the hot cream over the chopped chocolate and let sit for 30 seconds. Stir slowly from the centre outwards until glossy and smooth. If using butter, stir it in now.

4. Chill the mixture

Cover and refrigerate for 1–2 hours, or until firm enough to scoop and roll.

5. Scoop and shape

Use a teaspoon or melon baller to scoop portions of ganache. Roll quickly between your palms to form truffles. If the mixture softens, chill briefly before continuing.

6. Coat in cocoa

Roll the truffles generously in cocoa powder for the traditional French finish.

7. Store and enjoy

Keep in a cool, dry place for up to one week, or refrigerate for a firmer texture. Best enjoyed at room temperature.

Our Canny Tips...

Chocolate percentage: Higher cocoa content (70%+) sets firmer; lower percentages remain softer.

Flavour ideas:

Add 1 tbsp liqueur (rum, amaretto, whisky)

Stir in orange zest or vanilla

Infuse the cream with spices (cinnamon, star anise, cardamom)

Use gloves: Warm hands melt truffles quickly — food-safe gloves help keep a neat finish.

Elevate the finish: For a more refined look, double-coat in cocoa or roll in grated chocolate.