This is a potentially quick sweet for adults and has never failed to satisfy...although it is rich I very rarely take any home. This dish is very open to experimentation to flavours and I have included a few of my recommendations. I tend to make this at Christmas but is fantastic for dinner parties and morning teas.


  • 2x 375gm chocolate melts (dark, milk or white)

  • twin pack of 140gm double thick cream (about 140gm per tub but if not available a 300ml carton is fine)

  • Coco powder for coating


  • 1.

    Boil cream till bubbling rapidly and starts to bubble over

  • 2.

    Add cream to chocolate melts, stir till combined

  • 3.

    Add flavourings as desired (see notes)

  • 4.

    The easy way is to pour on to baking paper and place in freezer for 1 hour or so (depends on the weather).

  • 5.

    Slice and roll in coco poefrt


If you want it a bit more classy there is a more time consuming way......
Cool mixture till solid and use teaspoons to size piece of mixture
roll into a ball....don't roll for too long or it will melt
Roll in coating such as coco, icing sugar etc or coat in melted chocolate....can be made into little "puddings" with white chocolate and candy holly or glace cherries.

Flavouring options
Pepperment - 2 teaspoons roughly of pepperment essence
Christmas mix - mixed fruit, peel and cranberries soaked in rum or other alcohol (port, orange liqueur or malibu are good) for a few hours or days as desired, ground ginger, cloves, nutmeg, cinnamon - maybe a teaspoon of each...I tend to eyeball it. Mix works best with dark chocolate and coco coating.

I recommend experimenting with nuts, dried fruit, alcohol and other flavourings and different coatings

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