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Chocolate Truffles and Chocolate Ganache Icing

A great treat to have at the ready and you don't need many as they are rich and satisfying. Perfect for dark chocolate lovers. And great fun to make with the kids!

Pictured: Melting Chocolate


Equal parts chocolate and cream, 100g each or more – makes a wonderful icing for a chocolate cake so feel free to make a batch of 500g each!


For 1 cup ganache, add 3 tbsp softened butter, 4 tsp liqueur (e.g. Cointreau, Whiskey, Kirsch, Amaretto etc)

To make ganache -
Heat the cream til warm and bubbles start to appear, do not leave it to boil over, turn off the heat and break in the chocolate. Stand a few minutes, and then whisk it together.

To make truffles -
While ganache warm, remove 1 cup’s worth, add the butter and liqueur, then chill for an hour or so in the fridge til it sets and firms up for rolling.

Have a bowl with sifted cocoa ready for rolling.

Spoon little balls of chocolate and roll them in the cocoa – keep in an airtight container in the fridge til ready to serve.

Makes 20 or so depending on the size!

Pictured: Rolling chocolate truffles