Truffled Chocolate Truffles

Marlene Hoff, 100 Mile Foodie


1 cup cream
450g dark chocolate (around 60% cocoa solids)
28g fresh black truffle
2 teaspoons black truffle oil
Freeze dried raspberry powder or a combination of dark cocoa powder & truffle salt  


Combine the cream and chocolate in a large, microwave safe bowl. Microwave on high for 1 minute, let sit for 1 minute, and microwave again. 

Remove the bowl and stir with a spatula to melt and combine. Grate the fresh truffle into the chocolate mixture using a micro plane. Add the truffle oil and stir to combine. 

Set the chocolate mixture aside at room temperature for 2 hours to firm up. 

Line a tray with baking paper. When the chocolate mixture is the consistency of cold peanut butter, use a small ice-cream scoop or a teaspoon to scoop roundish balls of chocolate onto the paper. They don’t have to be perfectly round the more uneven they are the more they look like actual truffles. 

When you have used all the chocolate mixture up, put the baking sheets in the fridge for an hour to let the balls of chocolate firm up. 

When the chocolate balls are firm roll in either the freeze dried raspberry powder or the combination of dark cocoa powder & truffle salt.   

Truffles should be eaten cool but not straight from the fridge for maximum sensual pleasure.

Think the combination of chocolate and truffles sounds weird? Give it a try. It’s exotic, dusky and sophisticated

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