Plain chocolate truffles

    1 hour 30 min

    These chocolate truffles are very rich but they are gorgeous. My children are always asking me to make more of them and they never last long in my house. They are very simple to make and this recipe will produce quite a large batch. They can be decorated in chocolate, nuts, cocoa powder, icing sugar... anything that you like really and not only will they look lovely, they will taste great too.


    Devon, England, UK
    6 people made this

    Serves: 8 

    • 200g mascarpone cheese
    • 350g icing sugar, sifted
    • 500g plain chocolate
    • 1/2 teaspoon vanilla extract
    • melted milk or white chocolate to decorate

    Prep:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. Beat the mascarpone till smooth. Gradually sift in the icing sugar and beat till well combined.
    2. In a double boiler, melt the plain chocolate. Add the melted chocolate and the vanilla to the cheese mixture whilst stirring vigorously. Beat well till combined.
    3. Chill the mixture in the fridge for 1 hour. When set, remove from fridge and roll into balls (a melon baller works well for this, or you can use a teaspoon).
    4. Place truffles on a tray lined with greaseproof paper and drizzle with the melted milk or white chocolate. Allow to set before serving.


    In addition to vanilla, here are a few flavours I like to use when making these truffles: Peppermint essence, lemon essence, orange flavouring or brandy, whisky.
    You can store the truffles in an airtight container for a week in the fridge. I always line the container with parchment, put the truffles onto that layer and repeat until the container is full.
    To make them look extra special for a gift I put them in petits fours cases (the tiny ones) and put them into a truffle box (you can get these online or buy them in Lawsons).
    You can use cream cheese instead of mascarpone, if wished.

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    Reviews in English (2)


    I made a batch of 25 very large truffles with this recipe. They were very messy to make - but fun and easy. Used rose flavouring rather than vanilla for that turkish elight flavour and rolled half in mixed chopped nuts and the other half in chocolate sprinkles. They were very rich - but worthwhile. I shall try them again with the vanilla flavouring.  -  18 Feb 2013


    I'd advise using half quantities as this makes tons! Super rich so use as very dark chocolate.  -  21 Dec 2015