Yeo Valley's Chocolate Truffles

Yeo Valley's Chocolate Truffles


  • 250g dark chocolate 70%
  • 200ml Yeo Valley's double cream
  • 2-4 tbs. booze (whatever takes your fancy!)
  • Cocoa powder
  • Chopped nuts (optional)
  • 200g melted chocolate to roll truffles in (optional)


  1. Break the dark chocolate into small pieces and place in a bowl.
  1. In a pan, bring the cream just to the boil. Once boiled, remove from the heat and allow to stand for 30 seconds before pouring over the pieces of chocolate.
  1. Stir thoroughly so that the mixed is very smooth and glossy. Add the booze a little at a time, tasting as you go. You can use any flavour you like, we love Cointreau or Eau de Vie!
  1. Once the booze is all mixture in, place the chocolate mixture in the bowl into the fridge to set. Once set, use a small teaspoon to scoop out even pieces and place on to a baking tray. This mixture should make approximately 30 chocolates.
  1. The roll each scoop between your hands to make a ball so that they are all the same size.
  1. Allow the balls to cool again in the fridge again.
  1. Once chilled for a second time, they are now ready to be rolled in cocoa powder, chopped nuts or re-dipped in melted chocolate to give them a nice crisp outer coating then rolled in cocoa.

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