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Chocolate Truffles

Prep

30 mins

Bake

4-5 mins

Serves

10+

Difficulty

Easy

About

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.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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HOW TO MAKE THIS RECIPE

Step 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.

Step 2

Remove from the heat, transfer to another bowl and leave to cool and set for 3-4 hours.

Step 3

Line a baking tray with greaseproof paper.

Step 4

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.

Step 5

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).

Ingredients

Serving

1

Chocolate Truffles

Chocolate

70% Dark chocolate

250 g
Cream

Double cream

120 ml
Butter

Cold unsalted butter, cubed

40 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

1 level tbsp
Cocoa-powder

Cocoa powder

1 level tbsp
Hazelnuts

Toasted chopped hazelnut

20 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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