With a dusting of cocoa powder, this classic chocolate truffle recipe from Chris Horridge uses liquid glucose to help mould the chocolates, giving a smooth finish with a Parisian scoop. Package the truffles in pretty boxes as a personal gift or serve them after dinner with coffee for a lovely chocoholic experience

Place the chocolate in a heatproof bowl over barely simmering water, stirring occasionally until just melted. If you have a chocolate thermometer heat to 50˚C
Bring the cream and glucose to the boil, then remove from the heat
Place the cream mix in a bowl and using a spatula slowly beat in the chocolate. Use a hand blender with a blade attachment to blend the truffle mix to a silky smooth and glossy finish. Leave the mix to set in a cool area (around 10˚C is ideal)
Over a period of time, preferably overnight, the mixture will set so it can be balled but will instantly melt in the mouth
Place a generous amount of cocoa powder in a shallow dish. Using a small Parisian scoop, make balls and immediately drop into the cocoa powder
Using a fork to allow excess cocoa to fall off, arrange the truffles on a presentation tray and serve
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  • 290g of 65 % dark chocolate
  • 240g of single cream
  • 40g of liquid glucose
  • cocoa powder for dusting


  1. Chocolate thermometer
  2. Hand blender
  3. Parisian scoop / melon baller

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This dark chocolate truffle recipe from Chris Horridge, shows you how to make chocolate truffles - serve after dinner as the perfect petit four

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