Description

Mary Berry’s chocolate truffles are simple, handmade sweets crafted from a rich ganache base—a mixture of chocolate and cream—that’s chilled, shaped, and coated. These truffles have a silky smooth center and can be finished in a variety of ways, from dusting with cocoa powder to rolling in chopped pistachios or dipping in more melted chocolate for a glossy shell.

Ingredients

Good-Quality Dark Chocolate (200g / ~7 oz, 70% cocoa recommended)

Double Cream (150ml / ~⅔ cup)

Unsalted Butter (25g / ~2 tbsp)

Cocoa Powder (for rolling)

Optional extras for coating:
- Crushed nuts (pistachios, almonds, hazelnuts)
- Desiccated coconut
- Melted white or dark chocolate (for dipping)
- Sprinkles

Instructions

Step 1: Make the ganache

Break the chocolate into small pieces and place in a heatproof bowl. Heat the cream and butter together in a small saucepan until just below boiling point. Pour over the chocolate and let sit for 2 minutes, then stir gently until smooth and glossy.

Step 2: Chill the mixture

Cover the ganache and chill in the fridge for 2–3 hours, or until firm enough to shape.

Step 3: Shape the truffles

Using a small scoop or teaspoon, take portions of the chilled ganache and roll into small balls with your hands (wearing food-safe gloves helps with stickiness).

Step 4: Coat the truffles

Roll the truffles in cocoa powder, chopped nuts, coconut, or dip in melted chocolate for a shiny shell. Place on a lined baking tray.

Step 5: Chill and serve

Chill the finished truffles for another 30 minutes to firm up. Serve straight from the fridge or at room temperature.