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These are ridiculously rich – eating one of them alone feels like eating an entire bar of chocolate. Perfect. They’d make lovely wee personal gifts or to go with a coffee course…or to keep in the fridge to treat yourself every time you open it to survey your options. Ideas for toppings: crushed pistachios, dessicated coconut, cocoa powder, crushed chocolate chip cookies, wee bit of sea salt or pretty much any crushed chocolate bar (dime, crunchie..)

Adapted from a BBC Good Food recipe (http://www.bbcgoodfood.com/recipes/182606/chocolate-truffles)

(Makes app. 40 chocolates)


  • 200g dark chocolate (70%+)
  • 200ml double cream (I used 229mls because thats the amount that was in the tub and it worked out grand)
  • 25g unsalted butter
  • 200g milk chocolate
  • Your choice of toppings (I used crushed crunchie, classy)


  • Break up your dark chocolate into a medium sized bowl

  • Put your cream and butter into a saucepan and slowly simmer until the butter is melted and cream is just below boiling point.

  • Now pour the buttery cream over the dark chocolate and stir slowly, allowing the heat of the cream to melt the chocolate.

  • Put the bowl in the fridge and leave until the chocolate mixture sets (took mine just over 3 hours!)
  • Once it’s set, take a spoon and scoop out a heaped tablespoon of the chocolate and roll it between your palms to form a ball, then set onto a baking tray covered with a sheet of parchment paper. Repeat until you use up all your chocolate, and set aside.

  • Melt your milk chocolate in a bain marie

  •  Pick up your truffles one at a time with a fork, hold them over the melted milk chocolate and spoon it over until coated.
  • Place them back on the parchment paper and sprinkle with your topping of choice. (I wrapped a crunchie in cling film and battered it with a rolling pin)
  • Put the tray back in the fridge until the milk chocolate hardens (1-2 hours)
  • DONE! 😀