Easy chocolate truffles

No tempering of the chocolate; no rolling or filling; just some simple melting, mixing and pouring is required. This batch makes a lot, and will keep you in truffles for a couple of weeks – just make sure you store them in the fridge. I have given you a choice of flavourings and coatings below, so take the basic mixture and make it as flavourful and as colourful as you like. This recipe is from my book The Modern Cook’s Year (4th Estate).


60g coconut oil, plus a little extra to grease
30g light brown sugar
200g nut butter (I use almond, cashew or hazelnut)
200g dark chocolate (at least 70% cocoa solids)
Seeds from 1 vanilla pod
2 big pinches flaky salt or*

Additional flavours (optional)
Zest of 1 unwaxed orange, lemon or lime
*Smoked sea salt instead of regular salt
1 red chilli, finely chopped
Seeds of 2 cardamom pods, crushed
½ tsp ground cinnamon

To coat (use one or more)
50g raw cacao or cocoa powder
Pistachios, almonds, hazelnuts, finely chopped
Candied ginger, finely chopped
Grated dark chocolate
Dried rose petals, crushed

Grease a 20cm x 20cm square brownie tin with coconut oil. Heat the coconut oil and sugar in a saucepan on a low heat. Once the oil has melted and the sugar has dissolved into the oil, take the pan off the heat, add the nut butter, chocolate, vanilla and salt and stir until everything has melted. If you’re adding any other flavour, stir it in now.

Pour the mixture into the tin, then chill for about two hours until set solid. While the truffle mix is chilling, get your chosen coatings ready and put each in a little bowl.

Once set, turn the truffle slab out on to a cool work surface and cut into squares (mine are 1-1.5 cm), then gently dip each truffle in its coating to cover. The truffles will keep in the fridge for up to two weeks in a sealed container.

Posted: 06.04.22 2 Comments


Posted by Pippa at 12:44 on the 08.04.22

Would it be possible to make these egg(ish) shaped to replace commercial Easter eggs? I was thinking maybe trying to shape them after about an hour or so in the fridge…

Posted by Mary at 1:06 on the 08.04.22

Hi Anna,
Instead of nut butter, could I use chestnut puree? It maybe a bit softer, I think.

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