Delivery Home Delivery
menu close
Generic filters
Filter by Custom Post Type
Go to results

Chocolate Truffles

by Flora Shedden

With a decadent ganache texture these heavenly delights are sure to satisfy your sweet tooth.

Prep time

20 minutes

Cook time

1 hour






For a scrumptious chocolatey treat there’s no going past a truffle! With a decadent ganache texture these heavenly delights are sure to satisfy your sweet tooth. This recipe can be made in advance and they can be kept in the fridge until you’re ready to serve.


Step 1

In a saucepan heat the cream, vanilla, and butter together until it begins to boil.

Step 2

Remove from the heat and allow to sit for five minutes.

Step 3

Break the chocolate into roughly even sized pieces and add to the now slightly cooled mixture.

Step 4

Do not stir and allow to sit for a further five minutes. This will prevent the mixture from seizing and splitting. Once the time is up you can stir the mixture. It should be smooth and glossy.

Step 5

Stir in the rum if using then pour into a shallow dish.

Step 6

Place in the fridge for at least 1 hour or until fully set.

Step 7

Once you are ready to make the truffles place the coconut and cocoa in little bowls and grab a large plate.

Step 8

Using a teaspoon scoop equal sized pieces of the ganache out and roll in your hand to form a ball. Your hand will become covered in chocolate very quickly but the mess is part of the fun!

Step 9

Place the truffle in the coconut or cocoa and roll about a bit until covered. Transfer onto the plate and repeat with the rest of the mixture. Store the truffles in the fridge until required.


  • 300ml Graham’s double cream
  • 1 tsp vanilla bean paste
  • 50g Graham’s unsalted butter
  • 300g plain or dark chocolate (no less than 65% cocoa solids)
  • 30ml rum, whisky or whatever spirit you fancy (optional)
  • 100g desiccated coconut or whatever coating you fancy
  • 50g cocoa powder