Chocolate ganache is the base for chocolate truffles. Made from a combination of chocolate, cream, butter and alcohol, It can be made with white, milk or dark chocolate. Once set the ganache can be piped into long strands and cut into bite sized pieces or rolled into balls. Dipped in chocolate and rolled in cocoa powder or chopped nuts they make the perfect petits fours to serve with coffee or digestives. Yes, it’s as delicious as it sounds and looks.


100   ml    Cream

300   gr    Dark chocolate with 60% cocoa solids, chopped

150  gr    Unsalted butter at room temperature

45    ml    Alcohol of your choice (optional)

Cocoa powder to dust


In a heavy based saucepan bring the cream to the boil, remove from the heat and allow to cool. Melt the chocolate over a double boiler. Pour the cream onto the melted chocolate and stir until fully incorporated. Remove from the heat and allow to cool to room temperature.

Beat the butter until pale and doubled in volume. Gradually pour the melted chocolate into the butter and stir until fully incorporated. Add the alcohol of your choice. Clean the sides of the bowl down and refrigerate the chocolate ganache until firm.

Dip a Parisienne scoop into hot water, wipe dry and scoop ball shaped truffles from the chocolate ganache.

Roll the truffles in the cocoa powder and icing sugar.

Bring any remaining chocolate ganache back to room temperature and using a palette knife press it back together to form a block, refrigerate ready to be scooped out again to make more truffles. Chocolate truffles can be made in advance and stored in an airtight container.