Chocolate truffles

This recipe for chocolate truffles is a great recipe for chocolate. This truffle recipe uses dark rum but could be made with orange juice for children. If you are looking for a recipe for choc truffles, look no further.


Getting everything ready

  • Using cake such as madeira or Victoria sponge, rub it between your hands to form breadcrumb-like cake crumbs.  Place the crumbs into a clean bowl.
  • Grate the milk chocolate for the coating into a shallow dish.


  1. In a clean bowl, whisk together the butter and caster sugar until the mixture becomes light and fluffy and pale in colour.  Using a wooden spoon, stir in the dark rum (put in around 4 teaspoons – enough to taste – but you can add more or less if you wish).
  2. Mix in the ground almonds and sift in the cocoa powder and mix well together.  Mix in the cake crumbs to form a firm paste.
  3. Take a small amount of mixture (about the size of a walnut) and roll it between your hands to form a small ball shape.  Then, place it into the dish of grated chocolate and roll around to give a good coating of grated chocolate.  Roll the ball gently between your hands again to reshape the truffle and place it on a clean plate.  Once all the chocolate truffles have been made put them in the fridge for about 30 minutes to firm slightly.
  4. Remove the chocolate truffles from the fridge and dust with a touch of icing sugar.
  5. Place each chocolate truffle in a petit four case before serving.

Chocolate truffles – hints and tips

If making the chocolate truffles for children, use orange juice instead of rum.

Cake baking tips

We have put together some great tips on baking cakes, which includes information on skills such as creaming margarine, how to whisk eggs and sugar, use of pastry and the use of yeast.


Prep Time: 5 mins
Cook Time: 40 mins
Serves: 12
  • 60g soft butter
  • 60g caster sugar
  • 90g ground almonds
  • 35g cocoa powder
  • 85g cake crumbs
  • 75g grated milk chocolate, for coating
  • Icing sugar, to dust
  • Dark rum, to taste


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