Mary Berry Chocolate Truffles

Mary Berry Chocolate Truffles

Mary Berry’s Chocolate Truffles are made with digestive biscuits, whisky cream liqueur, white chocolate, and cocoa powder. This delicious Chocolate Truffles recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients Needed

  • 4 digestive biscuits / 4 graham crackers
  • 1–2 tbsp whisky cream liqueur (e.g. Baileys)
  • 100g (4oz) white chocolate, broken into pieces
  • Cocoa powder, for dusting

How To Make Chocolate Truffles

  1. Crush Biscuits: Place the digestive biscuits (or graham crackers) in a freezer bag and finely crush them with a rolling pin.
  2. Mix Truffle Filling: Combine the crushed biscuits with the reserved chocolate mousse (from the chocolate mousse preparation) and whisky cream liqueur in a medium bowl. Mix well.
  3. Shape Balls: Shape the mixture into six balls, each about the size of a small walnut. Place them in the fridge to set for 10–15 minutes.
  4. Melt White Chocolate: Melt the white chocolate in a small bowl set over a pan of gently simmering water.
  5. Coat Truffles: Insert a cocktail stick into each ball, dip them into the melted white chocolate, and swirl until coated.
  6. Chill: Place the coated truffles on baking paper and chill in the fridge for 30 minutes until firm.
  7. Serve: Dust the truffles with cocoa powder just before serving.
Mary Berry Chocolate Truffles
Mary Berry Chocolate Truffles

Recipe Tips

  • Use Quality Chocolate: Choose high-quality dark and white chocolate for your truffles’ best flavor and texture.
  • Chill Properly: Make sure to chill the truffles long enough after shaping to help them hold their shape when dipped in chocolate.
  • Adjust Liqueur to Taste: Start with 1 tablespoon of whisky cream liqueur in the filling; you can add more if you want a stronger flavor.
  • Crush Biscuits Finely: Crush the digestive biscuits (or graham crackers) into very fine crumbs to ensure a smooth mixture for shaping the truffles.
  • Dust Before Serving: Dust the truffles with cocoa powder right before serving for a fresh look and taste; it helps prevent them from becoming too dry.

How To Store Leftovers?

  • Refrigerate: First, let the leftover Chocolate Truffles cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 1 week.
  • Freeze: If you want to freeze the Chocolate Truffles, place them in an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. To serve, take them out of the freezer and let them thaw in the fridge for a few hours before enjoying.

Nutrition Facts

Serving Size: 1 truffle (about 12g)

  • Calories: 61
  • Total Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 6mg
  • Sodium: 8mg
  • Potassium: 36mg
  • Total Carbohydrate: 5g
  • Dietary Fiber: 0.3g
  • Sugars: 5g
  • Protein: 1g

Try More Mary Berry Recipes:

Mary Berry Chocolate Truffles

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:61 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Chocolate Truffles are made with digestive biscuits, whisky cream liqueur, white chocolate, and cocoa powder. This delicious Chocolate Truffles recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients

Instructions

  1. Crush Biscuits: Place the digestive biscuits (or graham crackers) in a freezer bag and finely crush them with a rolling pin.
  2. Mix Truffle Filling: Combine the crushed biscuits with the reserved chocolate mousse (from the chocolate mousse preparation) and whisky cream liqueur in a medium bowl. Mix well.
  3. Shape Balls: Shape the mixture into six balls, each about the size of a small walnut. Place them in the fridge to set for 10–15 minutes.
  4. Melt White Chocolate: Melt the white chocolate in a small bowl set over a pan of gently simmering water.
  5. Coat Truffles: Insert a cocktail stick into each ball, dip them into the melted white chocolate, and swirl until coated.
  6. Chill: Place the coated truffles on baking paper and chill in the fridge for 30 minutes until firm.
  7. Serve: Dust the truffles with cocoa powder just before serving.

Notes

  • Use Quality Chocolate: Choose high-quality dark and white chocolate for your truffles’ best flavor and texture.
  • Chill Properly: Make sure to chill the truffles long enough after shaping to help them hold their shape when dipped in chocolate.
  • Adjust Liqueur to Taste: Start with 1 tablespoon of whisky cream liqueur in the filling; you can add more if you want a stronger flavor.
  • Crush Biscuits Finely: Crush the digestive biscuits (or graham crackers) into very fine crumbs to ensure a smooth mixture for shaping the truffles.
  • Dust Before Serving: Dust the truffles with cocoa powder right before serving for a fresh look and taste; it helps prevent them from becoming too dry.
Keywords:Mary Berry Chocolate Truffles

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