Cream Filled Chocolate Truffles

Cream Filled Chocolate Truffles

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Different from your usual chocolate truffles, these have a smooth creamy filling. They are not hard to make.


Makes: 40 truffles

  • 1 cup (250ml) cream
  • 250g caster sugar
  • 250g butter, softened
  • 400g chocolate (milk or dark)
  • 1 cup cocoa powder

Preparation:20min  ›  Cook:10min  ›  Extra time:45min chilling  ›  Ready in:1hour15min 

  1. In a saucepan, heat the cream and sugar together, stirring, until sugar has dissolved. Let cool a bit.
  2. Beat the butter until light. Gradually beat in the cream mixture - it may seem rough at first but it will become creamy.
  3. Place the mixture in a piping bag. Make 3cm long truffles on a baking sheet lined with baking paper. Place in the freezer and chill at least 45 minutes, overnight is even better. Insert a toothpick into the end of each for the next step.
  4. Melt the chocolate in a double boiler over boiling water or in the microwave. Take the truffles out of the freezer a few at a time and dip in the chocolate, holding the toothpick. Roll in cocoa powder and place in the fridge until eating.

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