Chocolate and gold leaf truffles

Makes: around 15 truffles
Preparation time: 20 minutes
Cooking time: 5 minutes

Screen Shot 2013-12-12 at 13.55.18Ingredients:

200ml (7fl oz) double cream
25g (1oz) unsalted butter
2 tbsp bourbon
200g (7oz) dark chocolate, broken into small pieces

For the coating:

200g (7oz) dark chocolate, melted and cooled

To decorate:

1 sheet of gold leaf
2 tbsp cocoa powder, sifted


1 Place the cream, butter and bourbon in a saucepan and bring just up to boiling point. Remove from the heat and beat in the chocolate until completely melted. Pour into a bowl and allow to cool. Chill for 4 hours or overnight.

2 Shape the chocolate mixture into small balls with a teaspoon. It’s important to handle them as little as possible with your hands to ensure they stay chilled and firm. Return to the fridge for an hour.

3 To coat the truffles, skewer one of the chilled truffles on to a bamboo stick and dip in the chocolate. Use a fork to drizzle the chocolate all over the truffle. Place on a plate to set and repeat with the remainder.

4 Sift the cocoa powder over half of the chocolates and decorate the remainder with the gold leaf. Chill for up to a week or until you’re ready to package and eat.

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