Chocolate Truffles

clock 15 minutes + 5 minutes bowl Serves 20 pieces


  • 200 g 70% cocoa dark chocolate, coarsely chopped
  • 1/3 cup thickened cream
  • 1/2 cup crushed almond meal
  • 1/4 cup chopped raisins
  • 1/2 tsp ground cinnamon
  • 375 g milk chocolate melts, melted
  • 150 g white chocolate melts, melted
  • shaved milk chocolate, to serve
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  • 1. Place dark chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 minutes or until chocolate has melted and mixture is smooth. Remove from heat. Stir in almond meal, raisins and cinnamon. Chill until firm enough to handle.

  • 2. Line an oven tray with baking paper. Using your hands, roll tablespoonfuls of mixture into balls. Place on prepared tray. Chill for 30 minutes or until firm.

  • 3. Using a dipper or fork, dip 1 truffle at a time into milk chocolate, to evenly coat, draining off excess chocolate. Place on the baking tray. Set aside for 10 minutes to set.

  • 4. Using a piping bag with a 4mm nozzle (or a sealed snap-lock bag with a corner snipped off), pipe a white chocolate cross on the top of each truffle. Set aside for 10 minutes to set. Sprinkle with shaved chocolate.

  • Tip: Store in airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

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