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amazing DIY chocolate truffles
© David Loftus

amazing diy chocolate truffles

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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 types of 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.


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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tried this recipe or a similar one? share your tips...
1. by Chrissy on Sat 14 Jan 2012 @ 21:45

Hi! I'd just like to say what a lovely make this was! I may just be 11 but this was just delightful although my opinions wouldn't really matter to adults and my remark may not be displayed in this running commentary...But I do need some answers...well i was out getting the ingredients and was just wondering if 284 ml of cream was okay best i could do...and i also have a suggestion instead of mixed nuts as a topping some white glitter sugar would look christmasy and like snow

2. by margo on Fri 30 Dec 2011 @ 19:29

OH GHOTT!THEY LOOK NICE,BUT THRY DON'T FREEZZ!

3. by emma on Fri 23 Dec 2011 @ 22:40

CAPTAIN MORGANS SPICED RUM, ,,with a few chili flakes and black pepper, my friends went nuts for them last year, for some reason this year tho, its not setting enough, too much CM maybe, haha ( ohh, don't eat and drive!!)

4. by TruffleScoffer on Thu 22 Dec 2011 @ 13:41

I made these last year and this year and they make perfect little gifts when you put them in a lear bag with a ribbon bow. I left out the alcohol and used 100g 80% cocoa choc and 50g of tesco value 30p milk choc so they weren't too strong then I coat them (drop them in then fish them out with a spoon) in the tesco value milk choc then drop them in a cup of dessicated coconut (roll it around in the cup to make them more ball like). They're easy peasyalthough the coating is the faffiest bit. They look like festive snowballs in the coconut :) I also did them in chocolate and chopped nuts last year. When they've been in the fridge the chocolate coating provides a nice contrasting crunch to the smooth centre. Lovely!

5. by Bevvers on Sun 18 Dec 2011 @ 19:39

Lovely! We made these & some people loved them & some thought they were too bitter so will try them again with other types of chocolate. My mixture split so I added the dash of boiling water as suggested & it worked a treat. I have some mixture left over so will make little trufles & dip them in choc .....

6. by niklas on Sat 17 Dec 2011 @ 21:34

why my mixture didnt get harden?? .its still flabby. what did i do wrong?

7. by Betty on Wed 14 Dec 2011 @ 17:59

WOW! My guests loved them!! Thank you for the great recipe! I was hoping they turned out similar to what I consider the best in the world truffles from Chocolates JOHFREJ, C&V see www.johfrej.com to learn more, but they did not. But, they were still head turners and got my guest to talking it up lots more, which was the goal!<br /> <br /> Thank you,<br /> <br /> Betty - from San Miguel de Allende

8. by Bimble on Sat 10 Dec 2011 @ 14:56

I made lovely lemon and white chocolate truffles from this recipe. Coated them in grated choc. Yum and great with champagne.

9. by nathan haworth on Tue 29 Nov 2011 @ 20:09

ok ive got to try and make these,it seems very easy and sounds delicous.im going to put these in a couple of gift bags and give them to people for xmas presies<br /> thanx*

10. by Miao on Sun 13 Nov 2011 @ 06:09

Nise recypee Jamie! Me gusta!

11. by Debbie on Wed 09 Nov 2011 @ 13:26

They keep appartenly for a month in tupperware or months in the fridge, according to other sites!

12. by daisygirl on Thu 03 Nov 2011 @ 16:50

Where does it say add water to the chocolate? Your review doesn't make any sense... I made these and they were amazing. My first attempt at making truffles and I found this recipe very easy and straight forward to follow. The end result was amazing and much loved by all.

13. by Itti on Wed 07 Sep 2011 @ 20:11

NEVER add water to melted chocolate - it will seize!!! Chocolate is basically made of two things - dry cocoa solids, and fats that hold it all together. If you add water, all the dry parts will clump together and you will end up with a horrible sticky mess. Even a drop of water can cause this effect so make sure all your equipment is dry! I would really recommend using Google to find someone who has more experience with making truffles - there are much better recipes out there!

14. by lucy on Wed 20 Apr 2011 @ 15:18

This is a fantastic recipe!! <br /> I made them for a christmas party and because they went down soooo well, I then made more to give as gifts!<br /> I have made them again for easter, using milk chocolate instead and they are just as fantastic!! <br /> I even got a bit experimental using baileys and cointreau liqueur instead of the brandy! This went very will, even if my heavy hand did get everyone a little drunk! :) <br /> I also tried using a terry chocolate orange, rolling them in coconut and melted white chocolate, i even molding the truffles around nuts and fruit!<br /> Such a good recipe that you can change for any occasion or taste!!!!<br /> Although i couldn't mold them with the teaspoons i got stuck in with my hands.... very messy but great fun and soooo worth the effort!!!

15. by Hannah on Sat 02 Apr 2011 @ 15:04

Made these at Christmas, used 74% choc and splash or 2 of whisky. I thought they were a little bitter, nice when rolled in drinking choc and nuts. Tasted lovely with cup of coffee after day or 2. Elderly relatives loved them! Maybe it was the choc or whisky. Going to try less % choc and no whisky this time.<br /> Very simple to make.

16. by Suz on Wed 22 Dec 2010 @ 00:22

Anyone know how long these truffles would keep in the fridge? Assuming I can keep the other half away from them...

17. by Carla longhurst on Tue 21 Dec 2010 @ 21:05

WOW! loved this idear :D what a lovely christmas treat. i rushed out today to get the bits to make this. and wow... loved it so easy to make to :) Thanks Jamie cant wait to make this again for the hole family at christmas there going to love it..

18. by Rebekah on Tue 21 Dec 2010 @ 20:32

Do you know how long these will last, as I was thinking of making some and putting them in a box to wrap. Do you think they will last about a week without going off. I may only be 11 but i simply cannot wait to start making them. Will freezing make the taste blander, as this might be my only option for xmas presents. Please can you give me some advice via my email and check out my website for a great chocolate mug recipie... www.guide-for-girls.weebly.com and there is other cool things on there too!!!!! :) :P
(_(
(=' :') Ho Ho Ho Merry Christmas
(,(")(")

19. by world of steve on Tue 21 Dec 2010 @ 15:56

great recipe used two clemanitines for zest and glace cherries and nuts in the mix with oodles of cinnamon in the chocklate mix and the co-co dusting,like extra fruity mulled chockolate, awsome!

20. by jade on Tue 21 Dec 2010 @ 15:14

I am about to make these with my mum, I cant wait to try them, jamie oliver is a legend!!!

21. by Lara on Tue 21 Dec 2010 @ 14:36

Seen all the comments, a bit confused...should I use dark chocolate or not? Can someone answer ASAP because these are for my parents and my mates.

Cheers, Lara
P.S. I love Jamie`s recipes and I`m only 11! That`s how cool he is!!

22. by Christie Lee Angus on Wed 15 Dec 2010 @ 22:50

I made these as a christmas gift for some family members
I coated some in icing sugar as well as shopped nuts and cocoa powder, quite nice even if i do say so myself, i also added a little lemon zest too really gives depth to the dark chocolate

23. by Laura @ MsWonka.com on Fri 12 Feb 2010 @ 05:21

OK I've seriously got to try this and put it on my Chocolate blog! Truffles are my absolute FAVORITE!!!!!!!! And if you make them with Dark Chocolate it's even healthier. Did you know that Chocolate with 70% cocoa is considered a health food?

Seriously!!!

How cool is that??? :)

24. by cutiefruitie on Sun 24 Jan 2010 @ 23:22

Oh my god!!.. I have so got to try this! As i get older, my sweet tooth gets sweeter! Im going to do this with bashed up maltesters and then roll em' in icing sugar, or white choc and cocoa powder, maybe nuts if im feeling ectenteric! Im a basic recipe girl, like my beloved home mades, stew's (cant beat it jool's!) and meat and potatoe pie, apple crumble, roast pork and beef, yorkie puds, jam roly poly!!.. Oh my god, you make me so hungry!! God bless jool's, if i were her you'de be forever in a pinney, (if that!) cooking food!! LOL!!!..( and i would be the size of a house!!) Ha, ha! (Sorry jool's!!! but he is georgous too!! thats why your his babies mama!!! x) Loving it to bits, keep it coming Jamie!.. x

25. by bdsTILLcOOKING on Wed 20 Jan 2010 @ 06:30

sounds really delicious and yum!!!! will definitely try this one out.......hopefully the summer weather won't melt it

26. by Seung Yun on Mon 28 Dec 2009 @ 14:50

I tried a modified version of this recipe, due to lack of proper tools for getting clemetine peel zest and whatnot, but turned out great!! I love this recipe! Jamie Oliver, you are the best!! I love your shows too!!

27. by ellie on Sun 27 Dec 2009 @ 19:17

i tried the truffel recipie and it was great! jamie has some good ideas! :)

28. by mary flower on 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!

29. by Ben on 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.

30. by michelle on Tue 12 May 2009 @ 13:27

i loved the truffles i allways found it hard to make them thanks you helped a lot !

31. by YummyMummy on 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!!!

32. by kat on 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*

33. by MissEJH on Sat 18 Apr 2009 @ 11:18

Love these!

34. by Jenny on 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.

35. by Tami fairlie on Tue 17 Mar 2009 @ 15:31

yum! yum! yum!, this recipe works a treat - so simple x

36. by SadBoy on 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...

37. by ed turner on Thu 05 Mar 2009 @ 18:01

great food jamie good on you

38. by Ed Turner on 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.

39. by Claire Turner on 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.

40. by Louisa Simcox-Maclean on 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!!

41. by holden mcgroin on 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??

42. by Almi C. Filamor on 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

43. by SOME ONE WHO LIKES FOOD on Wed 28 Jan 2009 @ 08:32

THIS IS DELICIOUS

44. by jamie norman on Mon 12 Jan 2009 @ 13:50

you say how long it takes to cook it

45. by mika on Sat 10 Jan 2009 @ 15:18

how much is a knob weight ?

46. by mel on Wed 07 Jan 2009 @ 12:35

This recipe looks fab i cant wait to try it, Well done Jamie on your great ideas.
Melx

47. by Kloe Porter on 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

48. by misha on Sun 04 Jan 2009 @ 18:53

they are awsome i think that all the recicpes are gr8

49. by Seana on 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.

50. by martin Perry on Sun 28 Dec 2008 @ 21:27

I just tried these with raisins in - worked out pretty well!

51. by Shinyhappyperson on Sat 27 Dec 2008 @ 23:45

Absolutley fabulous - everyone loved it

52. by kitchen apron on 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????

53. by Stefania on 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.

54. by Laura on Fri 26 Dec 2008 @ 22:08

I cant wait to try this! I watched your program TWICE on xmas eve! Thanks!

55. by tristan lark on 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

56. by lydiaW on 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!!!

57. by Daniel on 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

58. by Rachel on 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...

59. by Lucy Eyers on 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...

60. by Ginger on 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

61. by nicola hough on Tue 23 Dec 2008 @ 21:49

Brill recipie... great to do with the kids!!

62. by Nicola Sawyer on 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!

63. by Lefty on 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

64. by Daisy Percival on Tue 23 Dec 2008 @ 13:04

:D me and my mum are going to make them today . . . they look lush !

65. by sally on 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!!

66. by welshrarebit on 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?!

67. by Debbie on 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...

68. by mums.the.word on 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

69. by Niki Sawyer on 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!

70. by sophie . . . . . on Mon 22 Dec 2008 @ 17:08

This is so cool i love this recipe, i think its really easy and everyone loves chocolate!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

71. by sullifin on Mon 22 Dec 2008 @ 15:46

i may be a child but im making these for my dad and mum as christmas presents!

72. by Eska on 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 :)

73. by Mary on Mon 22 Dec 2008 @ 07:56

Wowww.....
Absolutely delicious...

74. by Becca on 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!

75. by Alison on 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?

76. by Bev on 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?

77. by Vicki Sykes on Fri 19 Dec 2008 @ 16:13

Saw this on tv last night glad it was so easy to find the recipe!

78. by Sally on 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!

79. by Tracy Gough on Thu 18 Dec 2008 @ 21:50

Ooooh just seen them made on your program ,can't wait to make them they look delicious !!!

80. by burhan on 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!

81. by yummymummy on 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!

82. by nicki bolton on Thu 11 Dec 2008 @ 08:10

don't wear white!!

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