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Easy chocolate truffles

Truffles for web copy

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.

2hr 30 mins - 3 hr
Truffles for web copy


  • 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 *
  • 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
  1. Grease a 20cm x 20cm square brownie tin with coconut oil.

  2. 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.

  3. 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.

  4. 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.

Additional information


Keep in the fridge for up to two weeks in a sealed container.

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