These chocolate truffles are a decadent after-dinner treat. Featuring three classic flavours, they will hit the sweet spot for every chocoholic.
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To make the orange truffles, combine the chocolate, cream, rind and liqueur in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5 mins or until chocolate melts and mixture is smooth. Cover with plastic wrap and place in fridge for 1 hour or until firm. Roll chocolate mixture into 1 1/2 tsp balls. Place on a tray lined with baking paper. Place in fridge for 30 mins or until firm. Place extra melted chocolate in a bowl. Use a fork to dip a truffle into chocolate to coat. Tap fork on bowl to remove excess. Place on tray. Repeat with remaining truffles and chocolate. Place in the fridge to set.
To make hazelnut truffles, combine chocolate and cream in a heatproof bowl. Add Nutella and Frangelico. Place over a saucepan of simmering water. Stir with a metal spoon for 5 mins or until chocolate melts and mixture is smooth. Remove from heat. Add hazelnuts. Stir to combine. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Place cocoa powder in a bowl. Roll 1 1/2 tsp of hazelnut mixture into balls and lightly coat in cocoa. Place on a tray lined with baking paper. Place in fridge to set.
To make coconut rum truffles, combine chocolate, cream, rum and essence in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Cover with plastic wrap. Place in the fridge for 1 hour or until firm. Place desiccated coconut on a plate. Roll 1 1/2 tsp of chocolate mixture into balls. Roll in coconut to lightly coat. Place on a tray lined with baking paper. Repeat with remaining mixture. Place in fridge to set.
COOK. STORE. SAVE.
Use it up: Leftover pouring cream can be used in pasta bakes, sweet pies or savoury curries.
For the ultimate dessert elegance without the fuss, our homemade chocolate truffles recipe is an excellent option. Said to have originated in the 1920s in the kitchen of a French celebrity chef, traditional truffles – made from a ball of ganache and rolled in cocoa powder – have a long history of luxury as only the wealthy could enjoy such a treat.
Soon after, the chocolate truffle made its way across Europe, North America and the rest of the world, with pastry chefs and bakers experimenting with different fillings and flavour combinations.
Our version of these delicious but simple bites is a little piece of dessert heaven. Choose from boozy orange truffles, hazelnut truffles or chocolate truffles with rum. For more decadent chocolate desserts and chocolate truffle filling ideas, try our homemade quick choc mousse, Tim Tam, Baileys and Iced Vovo truffles or our hazelnut-ricotta bomboloni (Italian doughnuts).
Our version of chocolate truffle balls is made from the same base ingredients of dark chocolate and pouring cream. Choose the highest quality cooking dark chocolate you can get your hands on for the best results. Cooking chocolate should be used over regular eating chocolate as it usually has a much higher cocoa content for a richer chocolate taste with little to no added sugar. Dark chocolate is ideal because its rich, intense and slightly bitter flavour pairs beautifully with the flavours of orange, hazelnut and coconut. However, you can choose from different chocolate varieties such as milk or white.
Our chocolate orange truffles are made from orange rind and Cointreau with a dark chocolate coating. Hazelnut truffles are made with Nutella, toasted hazelnuts, cocoa powder and the option to include Frangelico liqueur. The chocolate coconut truffles are loaded with white rum, coconut essence and desiccated coconut. Regardless of the chocolate truffle filling you choose, you will need the same equipment – a heatproof bowl and a saucepan.
Working with chocolate can be messy so to minimise a big cleanup, work in batches to keep the chocolate cool, and place any rolled truffles on a chilled plate to prevent them from melting.
They are typically rolled into small balls and coated or rolled in additional toppings for added flavour. Our orange truffles are coated in melted chocolate; the chocolate hazelnut truffles are dusted in cocoa powder, and our chocolate truffles with coconut are rolled in desiccated coconut.
Serve these delicious dessert balls at room temperature for a beautifully soft and creamy chocolate centre. Present them on a marble platter or cake stand to allow the dark chocolate colours to pop. They can be enjoyed after lunch for a sweet finish, with afternoon tea or post-dinner with a digestif. Truffles are also great as edible homemade gifts for special occasions or when you’re asked to bring a plate. For more recipes and inspiration, check out our collection of edible gift ideas.
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Sometimes the best gift is something delicious you've made yourself!
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