Mary Berry Chocolate Truffles Recipe

The Mary Berry Chocolate Truffles Recipe is a rich and indulgent treat with a silky smooth centre and an intense chocolate flavour. They’re the sort of elegant little confections that feel perfect for gifting, dinner parties or simply enjoying with a cup of coffee.

A good chocolate truffle should have a soft, melt-in-the-mouth texture with a deep cocoa richness balanced by creamy smoothness. The outer coating should provide a delicate contrast to the velvety centre, creating a luxurious bite that feels both simple and decadent.

Ingredients

For the Truffles

• 200g dark chocolate (70% cocoa solids)
• 100ml double cream
• 25g unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

For the Coating

• 50g cocoa powder

How to Make Mary Berry Chocolate Truffles Recipe

Prepare the Chocolate

Chop the dark chocolate into small pieces and place it in a heatproof bowl.

Heat the Cream

Warm the double cream in a saucepan until just simmering.

Make the Ganache

Pour the hot cream over the chocolate and leave for 1 minute, then stir until smooth and glossy.

Add Butter and Vanilla

Stir in the butter and vanilla extract until fully combined.

Chill the Mixture

Leave the mixture to cool, then cover and refrigerate for at least 2 hours until firm.

Shape the Truffles

Scoop small portions of the ganache and roll into balls.

Coat the Truffles

Roll the truffles in cocoa powder until evenly coated.

Store and Serve

Place the truffles in an airtight container and chill until ready to serve. For the best texture, allow them to come to room temperature before serving.

Final Touch

Dust with a little extra cocoa powder before serving if desired.

Recipe Tips

• Use high-quality dark chocolate with at least 70% cocoa solids for the best flavour and texture.
• Ensure the cream does not boil to prevent it from separating, which can affect the ganache consistency.
• Chill the ganache thoroughly before shaping to make handling easier and prevent melting.
• If the ganache is too firm to scoop, let it sit at room temperature for a few minutes to soften slightly.
• Rolling the truffles in cocoa powder not only adds flavour but also helps to keep them from sticking together.
• Serve truffles at room temperature for the best texture — cold truffles can be too firm and lose some of their creaminess.

Healthy Alternatives / Variations

• Add a splash of your favourite liqueur, like Baileys or Cointreau, to the ganache for a boozy twist.
• Roll the truffles in finely chopped nuts for added crunch and flavour.
• Coat the truffles in melted white chocolate for a contrasting sweet shell.
• Add a pinch of sea salt to the cocoa coating for a sweet-salty combination.
• Infuse the cream with a cinnamon stick or orange zest for a spiced or citrusy note.

Ingredient Substitutions

• Use milk chocolate instead of dark chocolate for a sweeter truffle.
• Swap the cocoa powder for icing sugar if you prefer a sweeter coating.
• Replace vanilla extract with almond extract for a nutty flavour.
• Use vegan dark chocolate and plant-based cream for a dairy-free version.

How to Serve

Serve these truffles on a decorative plate or in small paper cases for an elegant presentation. They make a lovely after-dinner treat or a sweet gift for friends and family.

Pairing Ideas

Pair these chocolate truffles with a glass of dessert wine or a cup of rich espresso for a delightful combination. They also complement a cheese board beautifully, adding a sweet finish to your selection.

How to Store Leftovers

Fridge

Store the truffles in an airtight container in the fridge to keep them fresh. They can be kept for up to a week.

Freezer

Truffles can be frozen for up to 3 months. Defrost them in the fridge overnight before serving.

Reheating

Not recommended — serve truffles at room temperature for the best texture.

Nutrition (per serving, approx.)

• Calories: 150 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 11g

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but the truffles will be sweeter and less intense in flavour. Adjust the sweetness by reducing the amount of cream slightly.

Why is my ganache not setting?

If the ganache is not setting, it may be due to insufficient chilling time or an incorrect chocolate-to-cream ratio. Ensure the mixture is well-chilled and use the correct proportions.

How can I make the truffles firmer?

To make the truffles firmer, you can reduce the amount of cream slightly or chill the ganache for a longer period. This will help the mixture to set more solidly.

Can I add flavours to the truffles?

Absolutely! You can infuse the cream with various flavours like mint, orange zest, or spices, or add a splash of liqueur to the ganache for a unique twist.

Mary Berry Chocolate Truffles Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Chocolate Truffles Recipe offers rich, velvety truffles perfect for any occasion. Easy to make and delicious!

Ingredients

• 200g dark chocolate (70% cocoa solids)

• 100ml double cream

• 25g unsalted butter

• 1 tsp vanilla extract

• Pinch of salt

• 50g cocoa powder

Directions

• Chop the dark chocolate into small, even pieces and place it in a heatproof bowl.
• In a small saucepan, gently heat the double cream until it just begins to simmer.
• Pour the hot cream over the chopped chocolate and let it sit for a minute, then stir until smooth.
• Stir in the unsalted butter and vanilla extract until fully incorporated.
• Allow the chocolate mixture to cool to room temperature, then refrigerate until firm.
• Use a teaspoon to scoop small amounts of ganache and roll them into balls.
• Roll each truffle in cocoa powder until evenly coated.
• Place the truffles in an airtight container and store them in the fridge until ready to serve.
• Dust the truffles with extra cocoa powder before serving for a finishing touch.

Notes

• Use high-quality dark chocolate with at least 70% cocoa solids for the best flavour and texture.
• Ensure the cream does not boil to prevent it from separating, which can affect the ganache consistency.
• Chill the ganache thoroughly before shaping to make handling easier and prevent melting.
• If the ganache is too firm to scoop, let it sit at room temperature for a few minutes to soften slightly.
• Rolling the truffles in cocoa powder not only adds flavour but also helps to keep them from sticking together.
• Serve truffles at room temperature for the best texture — cold truffles can be too firm and lose some of their creaminess.