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Chocolate Truffles

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Chocolate Truffles



280g good quality dark chocolate, 70% cocoa solids

284ml Langage Farm double cream

50g unsalted butter




Chop the chocolate and tip into a large bowl.  Put the Langage Farm double cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point.  Remove from heat, then pour over the chocolate.  Stir together until you have a smooth mixture.  Add any flavourings to the truffle mix at this stage (liquors or other flavours, one teaspoon at a time and taste) or leave plain.  Cool and chill for 4 hours.

To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, or mould by hand, then drop the truffles onto greaseproof paper.

Coat truffles immediately after shaping.  Tip toppings into a bowl and gently roll the truffles until evenly coated, the chill on greaseproof paper.  To coat in chocolate, melt chocolate (white, milk or dark) and spoon the chocolate over the truffle until well coated, then chill.

Store in fridge in an airtight container for 3 days, or freeze for up to a month.


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