Mary Berry Chocolate Truffles

If there’s anyone who knows how to turn simple ingredients into something properly special, it’s Mary Berry.
Her Chocolate Truffles are everything you want in a sweet treat — rich, boozy, a bit messy, and absolutely irresistible once you pop one in your mouth.

I made these once for a birthday tea, and they barely made it to the table. Everyone standing around “just having one more” until the plate was cleared.
Perfect for gifting, holidays, or when you just fancy eating chocolate with your fingers like it’s totally acceptable.

Why You’ll Love Them

• Proper rich chocolate flavor, a little grown-up with the rum
• No baking, no faff — mix, roll, chill
• Great for making ahead (and they freeze like a dream)
• Perfect for parties, gifts, or a secret stash for yourself
• Flexible — easy to tweak the flavours or coatings

Ingredients That Matter:

• 2–3 tbsp rum
• 100g seedless raisins, finely chopped
• 4 tbsp apricot jam, warmed
• 150g plain biscuits, crushed
• 200g Madeira or sponge cake, crumbled
• 100g dark chocolate, melted
• Chocolate strands/vermicelli (2 x 55g pots)

How to Make Mary Berry’s Chocolate Truffles?

1. Line up about 40 little petit four cases on a tray.
2. Big bowl out.
   Tip in your crumbled cake, crushed biscuits, chopped raisins, warm apricot jam, and splash over the rum.
3. Pour in the melted chocolate.
   Mix it all together — proper messy, get every bit coated.
4. Scoop out little balls (walnut-sized works well).
   Roll each one in the chocolate vermicelli until completely covered.
5. Drop into the cases.
   Chill in the fridge for at least an hour so they firm up nicely.
6. Eat cold or at room temp — they’ll melt a bit in your fingers either way, but that’s half the joy.

Common Mistakes to Dodge

• Too much rum: Makes the mix too wet. Go steady.
• Not mixing properly: You want even chocolate coating all through.
• Skipping the chilling: Warm truffles = sticky hands and frustration.
• Cheap chocolate: Use good dark chocolate for the best finish.

What to Serve With Them

• A mug of strong coffee
• A pot of proper English tea
• A glass of port if you’re feeling fancy
• Or just sneak one straight from the fridge, no ceremony needed

Storage and Leftovers

Room temp: Airtight tin, 3–4 days.

Fridge: Up to 2–3 weeks in a sealed container.

Freezer: Freeze in layers with baking paper between. Keeps 3 months easy.
(Defrost in the fridge or just eat frozen if you’re impatient.)

Nutrition Facts

• Calories: 61 kcal
• Fat: 4.1g
• Carbs: 5.4g
• Sugar: 4.6g
• Protein: 0.7g

FREQUENTLY ASKED QUESTIONS

What kind of chocolate works best?
Dark chocolate if you want that proper rich bite. Milk chocolate if you want it sweeter.

Can you swap the rum for something else?
Sure — try brandy, whisky, or leave it out and use a splash of orange juice instead.

Why are my truffles too soft?
Too much liquid or not chilled long enough. Stick them back in the fridge for a bit.

Can I coat them in something else?
Absolutely — cocoa powder, crushed nuts, even sprinkles if you’re feeling fun.

Can kids eat these?
Tiny bit of rum left after chilling — if you’re worried, skip the booze and sub in fruit juice.

Try More Mary Berry Recipes:

• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Caraway Seed Cake
• Mary Berry Bara Brith Recipe