Beryl Tate E-mail:

These are easy to make, smooth on the tongue, with an intense flavour. To match your partner's preferences, add their favourite liqueur, candied fruit, or nuts to the basic mixture.

Instead of dusting with cocoa powder, roll in sieved icing sugar, or crushed nuts, or granulated sugar mixed with a good pinch of coffee powder.

Alternatively, melt some extra chocolate with a few drops of groundnut oil, cool, and dip the truffles until evenly coated.

The finished truffles will last for 4 to 5 days in the fridge, if you can resist them that long.

INGREDIENTS for about 30 truffles :-

250 g (9 oz) best quality plain chocolate

60 g (2.5 oz) unsalted butter

150 ml (5 fl oz) whipping cream

25 g (1 oz) chopped fruit, or crushed nuts, or liqueur (optional)


75 g (3 oz) sieved cocoa powder

or 75 g (3 oz) sieved icing sugar

or 200 g (7 oz) crushed nuts

or 110 g (4 oz) granulated sugar plus 1 teaspoon coffee powder


Preparation time: 10 minutes. Setting time: 3 hours in the fridge.

Place the chocolate, butter, and cream in a small saucepan.

On a low heat, melt the mixture until smooth and amalgamated.

Pour into a bowl to cool. Stir in the optional flavourings.

Place in the fridge and leave to set for about 2 hours.

Use a melon baller or a couple of teaspoons to shape the mixture into balls.

Roll in your preferred coating and place on a greaseproof covered tray.

Chill for at least an hour until ready to be given as a lover's token.