For the truffles

  • 50g Unsalted butter room temperature
  • 75g light brown soft sugar
  • 150ml double cream
  • 175g dark chocolate

For the toppings

  • 150g milk or dark chocolate chopped chocolate or rainbow sprinkles
  • cocoa powder
  • edible silver balls
  • chopped nuts (hazelnuts or flaked almonds)


  • STEP 1

    Put the butter, sugar and cream in a saucepan over a low heat. Leave until it comes to the boil and the sugar has melted. Break the chocolate into small pieces and tip into a heatproof bowl. Pour the butter mixture over the dark chocolate and stir until the chocolate is melted and shiny. Leave to cool, cover with clingfilm and refrigerate until firm. Making one truffle at a time, scoop a teaspoonful of the chocolate mixture and roll between your hands into a ball. Place on a baking tray lined with baking parchment.

  • STEP 2

    For the toppings, put the milk (or dark) chocolate in a heatproof bowl over a pan of simmering water or in the microwave on a low setting and stir carefully until it has melted. Leave to cool slightly. Sprinkle each of your chosen toppings onto a separate plate. Scoop a teaspoonful of the melted chocolate into the palm of your hand and roll one truffle at a time into it to coat completely. Now roll the truffle in one of the toppings. Repeat with the remaining truffles and leave to set on the baking tray before serving or packing into a pretty box.

Simple Christmas Chocolate Truffles by Annie Rigg

Annie Rigg is author of Christmas Cooking With Kids (Ryland Peters & Small).