When I was a child, Christmas meant two things: the smell of clementines in the fruit bowl and a little gold box of chocolate truffles hidden in the back of the fridge. They weren’t homemade — they were the posh kind my mum would buy once a year from the fancy shop in town, wrapped like treasure. I remember sneaking one while she was on the phone, the way it melted on my tongue, bittersweet and velvety.
Fast forward twenty years and here I am, standing in my own kitchen, stirring a glossy bowl of dark chocolate and cream — and it’s like being eight years old all over again. These Nigella Chocolate Truffles are everything truffles should be: rich, soft, utterly indulgent, and somehow both sophisticated and comforting. Made with proper dark chocolate and just a whisper of vanilla, this recipe is a little love letter to old traditions — and one I now proudly call my own.
Ingredients List
- 280g dark chocolate (70% cocoa or higher) — rich and deep, this is the soul of the truffle.
- 120ml heavy cream — softens the chocolate and makes it luxuriously smooth.
- 4 tbsp unsalted butter — adds shine and richness.
- 2 tbsp cocoa powder — for dusting and a little bitter edge.
- 1 tsp vanilla extract — classic, warming flavour.
- ½ tsp espresso powder (optional) — deepens the chocolate flavour subtly.
- Coatings of choice: powdered sugar, crushed pistachios, shredded coconut, etc.
Note: Don’t feel confined here. Sometimes I just use whatever’s lurking in the cupboard.
How to Make It
- Break up your chocolate into small pieces and place in a heatproof bowl.
- Gently heat the cream and butter in a small saucepan until the butter melts and the cream is steaming (but not bubbling).
- Pour the hot mixture over the chocolate. Let it sit for 60 seconds. Don’t stir yet — give it a moment to start melting.
- Now stir gently until everything is smooth, glossy, and fully combined.
- Add the vanilla (and espresso powder if using). Stir again. Try not to eat it straight from the bowl (though I won’t judge you if you do).
- Chill the mixture in the fridge for 2 hours. This is where patience must step in. It needs to firm up enough to shape.
- Once firm, scoop out spoonfuls (I use a melon baller, but a teaspoon works) and quickly roll into balls between your hands.
- Roll each truffle in your choice of coating — cocoa powder for classic bitterness, powdered sugar for a snowy finish, or nuts for crunch.
- Place on a baking-paper-lined tray and chill for another 30 minutes until set.
- Transfer to a container and store in the fridge. But let’s be honest, half of them will be gone before you even get that far.
Common Mistakes
Why is my chocolate ganache too runny?
You might’ve added too much cream, or not chilled it long enough. Start with the recipe amounts and give it a solid 2 hours in the fridge. Been there, done that, ended up with truffle soup.
Why does my chocolate seize or go grainy?
If your cream is too hot when poured over the chocolate, or if water sneaks in — it can seize. Keep everything dry and warm, not boiling.
Why are my truffles melting in my hands?
Your kitchen might be too warm, or your hands too hot (mine always are!). Try wearing gloves or chilling your hands with cold water before rolling.
Can I skip the butter?
Technically, yes. But it adds richness and that lovely silky texture. Without it, they might feel a bit… flat.
Storage and Reheating Tips
- Fridge: Store in a single layer in an airtight container. Keeps well for up to 2 weeks.
- Freezer: Freeze truffles on a tray first, then transfer to bags or boxes with baking paper between layers. Good for up to 3 months.
- Reheating (if frozen): Let them thaw in the fridge overnight. Don’t microwave — it messes with the texture.
What to Serve With It
- Espresso or black coffee — the bitterness contrasts beautifully with the richness of the truffles.
- Glass of port or sweet sherry — a decadent, grown-up pairing.
- Fresh raspberries or sliced pear — something light and juicy to cut through the intensity.
Or just eat one alone, at midnight, in your dressing gown. That’s a valid serving suggestion too.
FREQUENTLY ASKED QUESTIONS
Can I make these Nigella Chocolate Truffles dairy-free?
Yes — use a high-quality dark chocolate that’s dairy-free and swap the cream and butter for full-fat coconut milk and vegan butter.
Can I make truffles ahead for a party?
Absolutely. They store beautifully and actually taste better the next day. Make them 1–2 days ahead and keep in the fridge.
Do I need to temper the chocolate?
Nope! This recipe relies on chilling, not tempering. It’s stress-free and home-cook friendly.
Can I dip these in melted chocolate instead of rolling them in powder?
Yes, and they’ll look stunning — just make sure the truffles are cold before dipping or you’ll end up with a gooey mess.
Try More Nigella Dessert Recipes:
Nutrition Facts
Amount Per Serving: 1 Truffle
- Calories: 80 calories
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 10 mg
- Sodium: 5-10 mg
- Carbohydrates: 6g
- Fiber: 1-2 grams
- Sugar: 4-6 grams
- Protein: 1-2 grams
Nigella Chocolate Truffles
Description
Nigella Chocolate Truffles are made with dark chocolate, heavy cream, unsalted butter, cocoa powder, and vanilla extract. This British Nigella Chocolate Truffles recipe creates rich and velvety treats that take about 2 hours 15 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Chop chocolate and place in a heatproof bowl.
- Heat cream and butter until just steaming.
- Chop chocolate and place in a heatproof bowl.
- Heat cream and butter until just steaming.
- Pour over chocolate and let sit for 1 minute.
- Stir gently until smooth and fully melted.
- Stir in vanilla and espresso powder (if using).
- Chill for 2 hours until firm.
- Scoop and roll into balls with your hands.
- Roll truffles in your chosen coating.