Chocolate Truffles

Easy as anything to make, these melt-in-the-mouth syrupy truffles make a lovely gift when packed into a pretty box. A melon baller is a useful tool here if you happen to have one in your cutlery drawer. These truffles keep well, chilled, in an airtight container for up to 4 days.

Prep Time
Cook Time
4-5 min plus setting time
  • 250g Dark Chocolate (70% cocoa solids), broken into pieces
  • 120ml double cream
  • 40g unsalted butter, cubed
  • 2 tablespoons Lyle's Golden Syrup
  • 1 level Tbsp icing sugar
  • 1 level Tbsp cocoa powder
  • 20g toasted chopped hazelnut


1. Set a heat-proof bowl over a small saucepan of boiling water, making sure the bottom of the bowl doesn't touch the water. Add the chocolate, cream, butter and Lyle's Golden Syrup and stir occasionally for 4-5 minutes, or until the chocolate and butter have melted, and the mixture is well combined and glossy. Remove from the heat, transfer to another bowl and leave to cool and set for 3-4 hours. 

2. Line a baking tray with greaseproof paper. Dip a melon baller or teaspoon into a bowl of hot water then scoop the chocolate truffle mixture into 30 balls, dipping the baller in the hot water after making each ball (if using a teaspoon, roll the mixture in balls with your hands). Place the truffles on the lined tray. Place the icing sugar, cocoa powder and pistachios in 3 separate small bowls. Roll 10 of the truffles in each of the different mixtures to coat evenly. Firm up in the fridge for 1 hour before serving or packing into gift box(es). 

Chef's Tip

Use good quality milk or white chocolate in place of the dark chocolate, if you prefer lighter truffles.