The minute that you mention the ‘c’ word, everyone takes a sharp intake of breath and starts tut-tutting, as if you’re about to commit a crime. (Mind you, the appeal to be ‘naughty’ is also part of the fun…) Perfect for presents, for after dinner bits and bobs, or for when you just fancy a chocolate hit stored in a jar in the fridge, truffles are your man. This recipe is different to most truffle recipes because it doesn’t contain any cream or butter. I am not trying to be good, I simply prefer the chocolate to be undiluted by anything white!
- Harry


  • 200 g quality organic Dark Chocolate 70% cocoa mass is good

  • 6 tablespoons strong black Coffee such as espresso

  • 2 tablespoons clear Honey such as Acacia

  • cocoa powder to dust


  • 1.

    Melt your chocolate in a large heatproof bowl over a pan of hot water before removing it and setting it aside. At this stage, it should appear like a liquid pool of chocolate.

  • 2.

    Gently (it’s always best to be gentle with this delicate friend) pour in the coffee and using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.

  • 3.

    Gently add the honey one tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate in the bowl. The whole process will not take more than a couple of minutes at most.

  • 4.

    Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.

  • 5.

    Prepare a clean surface on which to roll out the truffles, and sieve 3 generous tablespoons of cocoa powder onto it.

  • 6.

    Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble sized ball. Roll this through the cocoa powder until fully coated and pop into a bowl or jar.

  • 7.

    Repeat the process until all the mixture is used up and store in the fridge.



Try not to use a honey that has too strong a flavour or it will distract you from the chocolate. Also, you could easily flavour the truffles either with booze (I like Champagne or Vin Santo), or with herbs such as Rosemary, Cardamom, or Saffron. Simply make up a tea using 6 tbsp of boiling water and the chosen herb which you bash up vigorously in a pestle and mortar first to release the flavour. Let the ‘tea’ infuse for half an hour and simply replace the coffee in this recipe with your own strong homemade herb tea.

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