13 Oct

Makes 30

  • 50g butter
  • 75g chocolate
  • 1 cup icing sugar
  • coconut for coating (watch out for preservatives if that’s an issue)

(Traditionally 1tsp rum is used too, but I’ve never added it.)

Melt the butter and chocolate.  Chocolate can be quite temperamental, and is supposed to be heated very carefully, but for this I just chuck the pot straight on the element on medium heat.  Turn it off when there are still some lumps, and let the warmth of the melted stuff finish the job to ensure the chocolate doesn’t seize.


This shows what it looks like when I take the pot off the heat. Except it's not usually blurry. As long as I have my glasses on.


Stir in the icing sugar.* Form in to balls…

coat in coconut**….

…and you’re done.

They set more if left a while, but they’re yummy straight away too.


Melting mint chocolate instead of plain is an easy way to get a fancy flavour.

For raspberry I have added raspberry jam to taste (it was 4Tb for mine), added a Tb cocoa, then needed an extra cup of icing sugar for it to be workable.

**I think dessicated coconut is not available everywhere – chopped peanuts might be nice.  Let me know what you have used so others can glean your ideas!

For more recipes, as well as money saving tips for in the kitchen, visit Tasty Tuesday!


2 Responses to “Truffles”

  1. Chrystal October 14, 2010 at 11:09 am #

    Saw this on Beauty to Bedlam…they look so good and easy!

  2. sallysworld October 15, 2010 at 1:43 am #

    Thanks for commenting.
    They are nice and easy, it’s a great project for the kids. 🙂

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