• 450 g plain chocolate (70% cocoa solids), chopped
  • 200 ml double cream
  • 2 tbsp liqueur (rum, brandy or whisky), optional
  • 50 g white chocolate


  1. 1

    Put 250g of the plain chocolate in a mixing bowl. Bring the cream to the boil in a small pan, then pour over the chocolate. Add the liqueur, if using. Stir until the mixture is smooth and the chocolate has melted.

  2. 2

    Set aside to cool and cover with cling film. Once your mixture has cooled chill it in the fridge for 2 hours or until firm. Remove and leave to soften at room temperature for 30 minutes, then roll the chocolate cream into balls with a teaspoon.

  3. 3

    Stand a cooling rack over a baking sheet. In another pan melt the remaining 200g of plain chocolate. Use a fork to dip and coat the truffles in the melted dark chocolate, gently shaking off any excess. Place truffles on a cooling rack over a baking sheet.

  4. 4

    Once set, melt the white chocolate in a bowl set in a pan over simmering water, or in small bursts in the microwave. Drizzle the melted white chocolate over in a zigzag pattern. Leave again to set. Transfer to petit-four cases.


    Cook's tip: make ahead of your party, the truffles will keep for 1 week in the fridge.

Nutritional Details

Each serving provides
  • Energy 749kj 179kcal 9%
  • Fat 15.2g 22%
  • Saturates 8.6g 43%
  • Sugars 6.3g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2269kj/542kcal

Each serving provides

7.0g carbohydrate 2.1g fibre 1.7g protein

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