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Decadent Chocolate Truffles

As much as I may attribute my success as a pastry chef to my abilities, some of it may come the fact that I have naturally cold hands, even in summer. I can handle buttery pastries easily, and my hands are sometimes so chilly, that chocolate will set on my fingers as I’m making truffles.

Even with cold hands, making truffles is a messy, though exceptionally satisfying task. Remember to wear an apron! Makes about 24 truffles.


  • ¾ cup whipping cream

  • 9 ounces bittersweet chocolate, chopped

  • 2 tsp brandy

  • 1 tsp vanilla extract

  • For coating

  • 5 ounces bittersweet chocolate, chopped and melted (or white chocolate or milk chocolate)

  • cocoa powder and icing sugar for dusting


  • 1.

    Heat the cream to just below a simmer and pour over chocolate. Stir gently to blend, stir in extract of your choice and brandy and cool to room temperature. Beat with a whisk to make a little fluffy, then let cool in the fridge for about 1 hour before making truffles.

  • 2.

    Cold hands are good for this task (run your hands under cold water for a minute, if needed). Spoon small teaspoonfuls of chocolate filling and roll into balls. Place on a baking tray and freeze for 30 minutes. Dip truffles in melted chocolate (using a toothpick) and place on a clean tray. Once the coating is set, dust with icing sugar or cocoa powder.


Variation: Instead of 1 tsp vanilla extract, you can add one of the following for a different flavour:

1 tsp peppermint extract

1 tsp almond extract

1 tsp orange extract

1 tsp coconut extract

1 tsp rum extract

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Posted by Sonya152773Report
I always make a mess with truffles, either too hard or too soft, will try this one!
Posted by Lesley128Report
Am trying this at the moment and they are soooo easy thank you for making this part of christmas gift giving easy x
Posted by Kailah!Report
Posted by Report
just made these they look amazing can't wait to give them as gifts for Christmas :-)