Chocolate Truffles



110g plain or milk chocolate - chopped
75g cake or trifle cake crumbs
75g golden icing sugar - sieved
75g ground almonds or hazelnuts
2tbsp rum, brandy or whisky
4tbsp double cream
Melted chocolate - dark, milk or white
50g cocoa powder, chopped nuts, coconut or chocolate vermicelli


  • Melt the chocolate in a bowl over a pan of hot, not boiling, water
  • In a large bowl, mix the crumbs, golden icing sugar, ground almonds and rum until combined
  • Gradually add the melted chocolate, mixing well
  • Stir in the cream
  • Chill the mixture in the fridge for at least 1 hour until firm enough to handle
  • Take teaspoons of the chilled mixture and roll into balls - you should get about 30
  • Roll the balls in the coating of your choice
  • Keep in the fridge for up to 2 weeks

To Serve

Place in mini cake cases and present in home-made boxes


Omit the alcohol if making with children