Rich chocolate truffles

Rich chocolate truffles

The 12 Days of Christmas
Mark Roper

Very rich, very moreish and very French – and shaped into small balls or nuggets to resemble the ‘black diamonds’ French chefs prize so highly. Once made, they can be finished in a variety of ways and kept in the refrigerator.


Quantity Ingredient
1 tablespoon instant coffee
1/4 cup boiling water
250g dark chocolate, broken into pieces
125g unsalted butter
2-3 tablespoons brandy or rum
cocoa powder, for dusting


  1. In a bowl over a saucepan of gently simmering water add the instant coffee powder, boiling water and chocolate. Melt, stirring a little, until the mixture is smooth.
  2. Cut the butter into small pieces and beat into the chocolate mixture gradually, a little at a time, until all the butter is thoroughly incorporated. Stir in the brandy or rum, adding enough to suit taste and chill for at least 3 hours or until firm enough to handle.
  3. Break off pieces of the chilled mixture and roll into small balls. Place in a dish containing a generous amount of sifted cocoa powder and shake until the truffles are thoroughly coated. To store, place truffles in paper or tiny foil cups, arrange in an airtight container and keep refrigerated.
  4. Variations for finishing the truffles:

    Roll in coarsely shredded dark or white chocolate

    Roll gently in toasted desiccated or shredded coconut

    Roll in praline powder (crushed almond toffee)

    Roll in finely chopped toasted hazelnuts or almonds

    Stud with pieces of macadamia nut

    Stud with pieces of glacé ginger
The 12 Days of Christmas
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