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amazing diy chocolate truffles © David Loftus
"Great kit makes cooking a pleasure."
Jamie Oliver Wooden cheese board
£45.00

amazing diy chocolate truffles

dessert recipes
These are deconstructed chocolate truffles and if you arrange this nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own I’m telling you, you’ll have some excited guests. It’s interesting, it’s different and to be able to make your own truffle is really quite cool, not to mention delicious. It’s worth remembering that chocolate is friends with lots of different booze so if you prefer, you can swap out the brandy here for rum, whiskey or red wine.

Put the cream in a pan over a medium heat and let it heat up. You don’t want it boiling, just hot. As soon as tiny bubbles start to appear add the knob of butter and the clementine zest. Once the butter has melted pour this hot mixture over the chocolate pieces whisking as you go so the chocolate melts nice and slowly. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.

Add a pinch of salt to the mixture; it may sound bonkers, but the smallest pinch of salt actually makes chocolate taste even chocolatier! Stir in a splash of brandy.
Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. Pop this in the fridge for about 2 hours to set. Christmas is a busy time so you can always do this a few days before you need it if you want. About 30 minutes before you’re ready to make your truffles pull the bowl out of the fridge and let the chocolate warm up to room temperature.

Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and your cocoa powder in the other. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them smear their truffles over a biscotti like some posh Nutella! Serve with a few glasses of your chilled Vin Santo.

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ingredients

makes about 50 teaspoon-sized truffles

• 300ml double cream
• a knob of unsalted butter
• finely grated zest from 1 clementine
• 300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
• a pinch sea salt
• a splash of brandy
• a handful of mixed nuts (Brazil nuts, toasted almonds and hazelnuts)
• 3 tablespoons cocoa powder, to serve
• 1 pack biscotti, to serve
• 1 bottle of Vin Santo, to serve

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user comments

56 comments
1. mary flower Tue 17 Nov 2009 @ 23:14 Hello, Jamie,
I´m from Brazil and we love your recipes, too... your books are splendid and I love to watch you on TV. Is it easy to find Brazil nuts in UK?
I wish success to your projects! My blog is http://ypohikete.blogspot.com
Greetings, come to Brazil soon!

2. Ben Wed 15 Jul 2009 @ 22:17 I made these today, ganache set perfectly just make sure you follow instructions carefully and smash the chocolate up into small enough pieces so the cream can melt it properly

I'd advise against using the 70% dark chocolate, I used 70% green & blacks and whilst that is a great chocolate it is probably a bit on the rich side for most people - try 45-50% dark chocolate, or even white chocolate.

I would also NOT take them out the fridge 30 mins before you start working with them as they are a little gooey by this time, 15-20 minutes should be plenty to let them warm up a little.

This is an extremely easy recipe to follow and if you're looking for an easy, first time recipe I would go with this one.

Hope someone finds this helpful.

3. michelle Tue 12 May 2009 @ 13:27 i loved the truffles i allways found it hard to make them thanks you helped a lot !
4. YummyMummy Sun 03 May 2009 @ 21:30 tried this recipe but used soya cream and soya butter instead (lactose intolerant!) They turned out perfectly! Brilliant recipe very simple and very very yummy!!!
5. kat Tue 28 Apr 2009 @ 19:56 I tryed it..and its tasty...its perfectly molded into one chocolate creamy thing..but its not getting hard enough..its still too soft..maybe because i tryed 50%..no 70% chocolate availabel!??
Maybe I just add sum more tomorow..make it hot again..and add more chocolate...any other ideas?????

Jamie help me pleeease *hehe*
6. MissEJH Sat 18 Apr 2009 @ 11:18 Love these!
7. Jenny Thu 09 Apr 2009 @ 18:09 Water can seize chocolate. That is why some people ended up with a mess. You can add more warmed cream. If you are using heavy cream, I would not use ultra pasteurized, just plain pasteurized is ok, in this if you can help it, or some warmed oil. You also may want to avoid using a wooden spoon-there could be water held in it from washing, and all your bowls and tools should be dry when you start melting. Add it slowly and whisk while you add. If you don't want to use the seized and fixed chocolate in your candy, use it for frosting or something like that, but only after the seizing is fixed.
8. Tami fairlie Tue 17 Mar 2009 @ 15:31 yum! yum! yum!, this recipe works a treat - so simple x
9. SadBoy Sat 07 Mar 2009 @ 23:42 This is a horrible recipe - did not work at all.
Whatever you do, do NOT "add a splash of boiling water" this made things worse and worse, the mixture became chunky and useless. Now i have a bowl of chunky brown sludge in the fridge. Hope it tastes good on ice cream cause I aint makin truffles with this mess...
10. ed turner Thu 05 Mar 2009 @ 18:01 great food jamie good on you
11. Ed Turner Sat 21 Feb 2009 @ 14:45 Great.
Try adding ground almonds to the mixture it hold's it good and also gives it a nutty hint and try rolling mixure into lots of balles and coating them with dark chocalate and white chocalate(melted)if you haven't mixed it too much it will give a marble effect. My recipe: 1.melt choc with cream and ground almonds.
2.Put in fridge for 30 mins.
3.roll in balls and coat in melted choc(look up).
4.Leave in room temp for about an hour.
12. Claire Turner Sat 21 Feb 2009 @ 14:22 these truffles worked a treat, and i added a spash of peppermint to my mixture to make them into fun after dinner mint treats.
13. Louisa Simcox-Maclean Fri 13 Feb 2009 @ 20:21 My husband made these for me a couple of months ago, they are absolutly beautiful. He's going to make some more for tomorrow with strawburys and champagne. I am a lucky girl. You've got to try these truffles!!
14. holden mcgroin Fri 13 Feb 2009 @ 16:13 aren't we supposed to put it back in the fridge after its rolled into balls jamie? to harden a bit??
15. Almi C. Filamor Fri 13 Feb 2009 @ 02:53 I used zest of the tangerine, I guess since the oange comes from the same family the taste would be the same, I enjoyed the truffles. Thanks
16. SOME ONE WHO LIKES FOOD Wed 28 Jan 2009 @ 08:32 THIS IS DELICIOUS
17. jamie norman Mon 12 Jan 2009 @ 13:50 you say how long it takes to cook it
18. mika Sat 10 Jan 2009 @ 15:18 how much is a knob weight ?
19. mel Wed 07 Jan 2009 @ 12:35 This recipe looks fab i cant wait to try it, Well done Jamie on your great ideas.
Melx
20. Kloe Porter Mon 05 Jan 2009 @ 18:59 The reason you cant really use cadburys for this recipe is because its less than 30% cocao- so is mainly fat and when its heated the fats can seperate so isnt attractive to look at or eat :

Niki Sawyer dont worry that yours seperated it might have been heated too quickly, chocolate is made of hard and soft crystals which can go funny when you heat them they have points at which they change almost like a boiling point? if that makes any sense :S if you try it again then try to keep your cream mixture luke warm or dont store your chocolate in the fridge :)

Love the idea of this recipe and am thinking of treating my boyfriend on valentines day :) thanks jamie you have my thumbs up x
21. misha Sun 04 Jan 2009 @ 18:53 they are awsome i think that all the recicpes are gr8
22. Seana Sat 03 Jan 2009 @ 16:03 I made these for Christmas but I coated them with dark chocolate. Everyone loved them. Even the people who don't normally eat much sweets were eating these. Excellent, I will make them again.
23. martin Perry Sun 28 Dec 2008 @ 21:27 I just tried these with raisins in - worked out pretty well!
24. Shinyhappyperson Sat 27 Dec 2008 @ 23:45 Absolutley fabulous - everyone loved it
25. kitchen apron Sat 27 Dec 2008 @ 17:03 Made the truffles and was v excited
However:
1. Some dark chocolate didnt melt at the end, even though the cream was hot.
2. Put a splash of brandy in one bowl and wine in another bowl and couldnt taste it at all.. how much do you have to put in?
3. Took it out 30 mins before serving and was hard.... even after 1 hour...where did I go wrong????
26. Stefania Sat 27 Dec 2008 @ 10:39 I decided to have them as second Christmas dessert, in addition to our usual 'Pandoro with zabaione'
I prepared the mixture one day before Chrismas Eve, I did not put the brandy because my husband hates liquor in cakes and desserts.
On following afternoon I took the mixture out of the fridge and meanwhile I prepared the nuts and the cocoa powder. When I started dipping the spoon in the mixture, I was a bit upset because it was rather soft. It has been a bit messy to prepare the truffles, but in the end I managed (luckily I found two packets of tiny paper cups among my pastry tools).
Once ready, I put them in the freezer until the following day.
Next day we left them in the fridge until it was time to serve them.
THEY WERE DELICIOUS. Everybody stuffed their mouth with them.
27. Laura Fri 26 Dec 2008 @ 22:08 I cant wait to try this! I watched your program TWICE on xmas eve! Thanks!
28. tristan lark Wed 24 Dec 2008 @ 21:28 I had problems early on witht the chocolate seperating but the dash of boiling water soon sorted that out great tip, I assume its to do with the loss of heat anyway turned out great cannot wait to get stuck into them tomorrow. thanks
29. lydiaW Wed 24 Dec 2008 @ 19:50 wow i have just made these and cant wait to try the as im sure you all know 14 year olds love all chocolate and being 14 i should know!!!
30. Daniel Wed 24 Dec 2008 @ 16:30 Magic, sounds g8. just made them, yes is seperated . Done as instructed, however stilol seperated will find out how they tase 2morr!!

Fingers crossed!!

Have a good 1 every1!!!

Dan
31. Rachel Wed 24 Dec 2008 @ 12:08 Alison, you have to use chocolate with a minimum of 70% cocoa solids, not CADBURYS, Cadburys isnt even really chocolate, its just milk and sugar. Sainsburys have Green and Blacks 70% 1.82 I think for 150g or Tescos have thier own brand so it isnt hard to find. It does say what chocolate to use in the recipe by the way...
32. Lucy Eyers Wed 24 Dec 2008 @ 11:57 Hi

I just made the truffles (couldn't resist adding extra brandy in)! Really easy to make and can't wait to get the mix out of the fridge in 2 hours and try :-) Merry Christmas...
33. Ginger Wed 24 Dec 2008 @ 11:30 Hia i am 14 and i am planning to make this recipie i am the best cook in the house so i have high hopes for this recipie

cheers Ryan
34. nicola hough Tue 23 Dec 2008 @ 21:49 Brill recipie... great to do with the kids!!
35. Nicola Sawyer Tue 23 Dec 2008 @ 21:30 I take back my comments below. Once it cooled it all mixed together again beautifully. My 3 & 6 year old sons rolled them in crushed amaretti biscuits after mixing amaretto in instead of the brandy. They were supposed to be gifts for their grandparents but I can't see them lasting until then! Yum!
36. Lefty Tue 23 Dec 2008 @ 20:53 Really easy to make, and again another great xmas idea mine are a touch to bitter tho. Also would like to know how long they will last in the fridge?

Thanks again Jamie
37. Daisy Percival Tue 23 Dec 2008 @ 13:04 :D me and my mum are going to make them today . . . they look lush !
38. sally Tue 23 Dec 2008 @ 12:11 I've added some cooked and coooled christmas pudding and some brandy then drizzled some white choc over the top so they look like mini christmas puds, really christmassy and yummy!!
39. welshrarebit Tue 23 Dec 2008 @ 10:24 This is the perfect thing for after christmas lunch as it is just a little bit choclatey and can be made on christmas eve!! I don't know if the kids are more excited about this or me?!
40. Debbie Mon 22 Dec 2008 @ 22:48 My daughter and I made them tonight and they are brilliant. We covered some in the nuts, some in cocoa powder, some in icing sugar and some in melted dark chocolate. We made a great tray full which I have put in the freezer. I have read somewhere that truffles freeze well. We shall see...
41. mums.the.word Mon 22 Dec 2008 @ 22:23 Sylvia and gang from southport xxxx thanks its great that i have joined ur site ... as i am a carer and the kids just luv u on tv and r always wanting to try ur ideas and u r so down to earth and one of the gang well don jamie keep up the good work getting our kids eating good healthy food xxx HAVE A GREAT CHRISTMAS xxx
42. Niki Sawyer Mon 22 Dec 2008 @ 20:36 It has all separated, despite adding boiling water as suggested. I won't say what it looks like! What went wrong? I'm really disappointed, used green & blacks chocolate & amaretto so it was an expensive trial!
43. sophie . . . . . Mon 22 Dec 2008 @ 17:08 This is so cool i love this recipe, i think its really easy and everyone loves chocolate!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
44. sullifin Mon 22 Dec 2008 @ 15:46 i may be a child but im making these for my dad and mum as christmas presents!
45. Eska Mon 22 Dec 2008 @ 14:45 I have the ingredients and I look forward to making them! Have got my shiny wrapping paper and ribbon ready :)
46. Mary Mon 22 Dec 2008 @ 07:56 Wowww.....
Absolutely delicious...

47. Becca Sat 20 Dec 2008 @ 14:54 YOUD BE MAD NOT TO TRY IT
this is really really simple
a comlete sucess at a xmas bash last weekend
everyone loved it!
but i decided against leaving them out for people to do their own.

one tip: do not wear white!
48. Alison Sat 20 Dec 2008 @ 13:31 Does anyone know why the chocolate has to be high in cocoa? Could you use Cadburys for this recipe?
49. Bev Sat 20 Dec 2008 @ 10:58 Can you use milk chocolate as I can't stand dark...or will the dark taste milky due to the cream?
50. Vicki Sykes Fri 19 Dec 2008 @ 16:13 Saw this on tv last night glad it was so easy to find the recipe!
51. Sally Fri 19 Dec 2008 @ 13:41 Does anyone know how long these can be kept once made up...am thinking some home made additions to xmas pressies!
52. Tracy Gough Thu 18 Dec 2008 @ 21:50 Ooooh just seen them made on your programme ,can't wait to make them they look delicious !!!
53. burhan Thu 18 Dec 2008 @ 21:49 this recipe is absolutely gorgeous i tried it and could not stop having it
jamie your food is the best!
54. yummymummy Thu 11 Dec 2008 @ 10:39 This seems to be the simplest recipe for truffles I've found so far. Can't wait to try it!
55. nicki bolton Thu 11 Dec 2008 @ 08:10 don't wear white!!
56. hope king Tue 09 Dec 2008 @ 21:01 i tried out some of these recipies and they were great

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