Cream Filled Chocolate Truffles

    1 hour 15 minutes

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

    10 people made this

    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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