Chocolate Coated Truffles

Makes approx. 30


360g chocolate
1/3C thickened cream
1Tbsp liquid flavouring (liqueur, essence, etc), &/or 60-100g solid flavourings (nuts or fruit), &/or 1/2tsp herbs or spices
360g chocolate, extra
40g copha
extra flavourings, to garnish


1. Melt together chocolate & cream in microwave for 1 minute. Stir and return for 20 second bursts until it is completely melted and smooth. Add flavourings and mix thoroughly to combine. Cover with cling wrap and place in the fridge for an hour to firm up.


2. Once firm, roll teaspoonfuls into balls and place on a baking paper lined tray. Return to the fridge for another 1-2 hours to firm again.


3. When firm again, melt extra chocolate along with copha. Using a skewer, pick up one ball at a time and dip in the melted chocolate, drain for a few seconds to remove extra chocolate until there is just a thin layer. Place back on the baking tray lined with baking paper and remove skewer.


4. Sprinkle with crushed nuts or other topping to cover up skewer hole. If topping with spices, as with the eggnog truffles below, use the tip of the skewer to cover up the hole with extra chocolate and then sprinkle with the spice. Return to the fridge until set and serve.


Hazelnut Truffles - Use milk chocolate for the inside and dip in dark chocolate. Flavour with hazelnut liqueur or vanilla essence and use 60g crushed hazelnuts in the mixture (you will need around the same amount again for the topping).


Macadamia Truffles - Use white chocolate for the inside and dip in milk chocolate. Flavour with vanilla essence and use 60g crushed macadamia nuts in the mixture (you will need around the same amount again for the topping).


Cherry Truffles - Use dark chocolate for both the inside and outside. Flavour with cherry liqueur or vanilla essence and use 100g chopped red glace cherries in the mixture (you will need around the same amount again - halved instead of chopped - for the topping).


Eggnog Truffles - Use white chocolate for both the inside and outside. Flavour with brandy and use 1/2tsp ground nutmeg in the mixture. Top with extra ground nutmeg.


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