Margaret Fulton's Chocolate Truffles

These truffles are super easy and can be made well in advance - perfect for Christmas gifts! Pop into a cute jar or lolly bag and they are ready to go, just store in the fridge between when you make them and when you want to give them. They're fun to make with little ones (you can leave out the alcohol if you're doing this!), although expect plenty of chocolatey little hands and a dusting of cocoa over the entire kitchen.

Makes approximately 18 truffles, can easily be doubled for more!



3 tablespoons of boiling coffee

250g dark chocolate

125g unsalted butter

3 tablespoons brandy or rum

Cocoa, for dusting



Combine the coffee and chocolate in a heat-proof bowl over a pan of simmering water. Heat until chocolate has melted and stir to combine with the coffee. Remove from heat .

Cut butter into small pieces and gradually beat into chocolate mixture a piece at a time until all the butter is thoroughly incorporated. Stir through the brandy or rum and chill for at least 4 hours, until firm.

Use a spoon to scoop small pieces of the mixture and place in a dish of sifted cocoa, coat completely (when rolling if hands are warm the surface can begin to melt and make it very difficult to roll, in this case coat hands with some cocoa to help prevent sticking). 

Store in the refrigerator.


Try not to eat them all before giving them as gifts!