This delicious and easy recipe for Nigella’s chocolate truffles is a simple treat that will satisfy your sweet tooth. With creamy, smooth chocolate and a variety of flavoring options, these truffles are perfect for any occasion. Customize with your favorite toppings, and you’ve got a luxurious, indulgent dessert that’s sure to impress!
Ingredients Needed:
- 280g good-quality dark chocolate (70% cocoa solids)
- 284ml pot double cream
- 50g unsalted butter
How To Make Chocolate Truffles?
- Prepare the Chocolate: Chop the dark chocolate into small pieces and place it in a large bowl.
- Heat the Cream and Butter: In a saucepan, combine the double cream and unsalted butter. Heat gently until the butter has melted and the cream reaches a simmer, but don’t let it boil. Remove from heat.
- Mix with Chocolate: Pour the hot cream and butter mixture over the chopped chocolate. Stir until smooth and well combined, ensuring the chocolate has completely melted.
- Add Flavorings (Optional): If you’d like to add flavor, divide the mixture into separate bowls and stir in liqueurs, zest, or juice to taste. If you prefer the truffles plain, simply leave the mixture as it is.
- Chill the Mixture: Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours to firm up.
- Shape the Truffles: Once the mixture is chilled and firm, shape it into small balls. You can use a melon baller dipped in hot water or lightly oil your hands and roll the mixture between your palms. Alternatively, pipe the mixture onto greaseproof paper.
- Coat the Truffles: Immediately coat the truffles. Roll them in your chosen toppings, such as crushed pistachios, toasted coconut, or cocoa powder. For chocolate coating, melt 100g (3.5 oz) of milk, dark, or white chocolate, then dip each truffle, letting excess chocolate drip off before placing them on a lined baking tray.
- Chill Again: Place the coated truffles on greaseproof paper and chill in the fridge until set.
Recipe Tips:
- Pick Good Chocolate: Use dark chocolate with 70% cocoa for the best taste and smooth texture. Cheap chocolate can make the truffles less tasty.
- Let the Mixture Cool: Make sure the chocolate mixture cools to room temperature before putting it in the fridge. If it’s too hot, it won’t firm upright.
- Chill for Enough Time: Chill the mixture for at least 4 hours to get the right firmness for rolling the truffles.
- Shape Fast: Roll the truffles quickly so the mixture doesn’t melt in your hands. You can oil your hands lightly to help with shaping.
- Coat the Truffles Properly: Roll the truffles well in your toppings, like nuts or cocoa powder, to make them evenly coated.
How To Store Leftovers?
- Refrigerate: Let the truffles cool to room temperature before storing them in an airtight container in the fridge. They’ll stay fresh for up to 3 days.
- Freeze: To freeze, put the truffles on a tray and freeze until firm. Then move them to an airtight container or freezer bag. They’ll keep for up to a month.
Nutrition Facts:
- Calories: 80 kcal
- Total Fat: 5g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 10mg
- Potassium: 50mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0.5g
- Sugars: 6g
- Protein: 1g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Tahini Banana Bread Recipe
- Nigella Chocolate Fridge Cake Recipe
- Nigella Chocolate And Cherry Trifle Recipe
Nigella Chocolate Truffles Recipe
Description
This delicious and easy recipe for Nigella’s chocolate truffles is a simple treat that will satisfy your sweet tooth. With creamy, smooth chocolate and a variety of flavoring options, these truffles are perfect for any occasion. Customize with your favorite toppings, and you’ve got a luxurious, indulgent dessert that’s sure to impress!
Ingredients
Instructions
- Prepare the Chocolate: Chop the dark chocolate into small pieces and place it in a large bowl.
- Heat the Cream and Butter: In a saucepan, combine the double cream and unsalted butter. Heat gently until the butter has melted and the cream reaches a simmer, but don’t let it boil. Remove from heat.
- Mix with Chocolate: Pour the hot cream and butter mixture over the chopped chocolate. Stir until smooth and well combined, ensuring the chocolate has completely melted.
- Add Flavorings (Optional): If you’d like to add flavor, divide the mixture into separate bowls and stir in liqueurs, zest, or juice to taste. If you prefer the truffles plain, simply leave the mixture as it is.
- Chill the Mixture: Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours to firm up.
- Shape the Truffles: Once the mixture is chilled and firm, shape it into small balls. You can use a melon baller dipped in hot water or lightly oil your hands and roll the mixture between your palms. Alternatively, pipe the mixture onto greaseproof paper.
- Coat the Truffles: Immediately coat the truffles. Roll them in your chosen toppings, such as crushed pistachios, toasted coconut, or cocoa powder. For chocolate coating, melt 100g (3.5 oz) of milk, dark, or white chocolate, then dip each truffle, letting excess chocolate drip off before placing them on a lined baking tray.
- Chill Again: Place the coated truffles on greaseproof paper and chill in the fridge until set.
Notes
- Pick Good Chocolate: Use dark chocolate with 70% cocoa for the best taste and smooth texture. Cheap chocolate can make the truffles less tasty.
- Let the Mixture Cool: Make sure the chocolate mixture cools to room temperature before putting it in the fridge. If it’s too hot, it won’t firm upright.
- Chill for Enough Time: Chill the mixture for at least 4 hours to get the right firmness for rolling the truffles.
- Shape Fast: Roll the truffles quickly so the mixture doesn’t melt in your hands. You can oil your hands lightly to help with shaping.
- Coat the Truffles Properly: Roll the truffles well in your toppings, like nuts or cocoa powder, to make them evenly coated.
Nigella Chocolate Truffles Recipe