Homemade Truffles

I hope you didn’t think that my Christmas gift ideas had run their course. I’ve got so many recipes and ideas up my sleeves. Just you wait. And today, you get another one!

I’m all about the Christmas spirit in theory, but my panicked side is slowly starting to show, given that I still have quite a lot of University work to get done in the next week. But, baking and cooking and writing this blog help me to destress and allows me to clear my head of things that I want to cook and write about.

So, here we are with another day and another round of gifts that you can very easily make at home. And, I’d also like to showcase the beautiful slate board that I was given as a gift from another friend at Elf Yourself Christmas. I’m such a lucky lady!

The important thing with making your own truffles, especially if you aren’t adding any liquor or liqueur to the mixture, is really good quality chocolate. This is vital. Do not scrimp on good chocolate for the truffles.

I kept my truffles simple because it was the first time making them, and I also didn’t want to make them too complicated in case the people I gave them to did not like particular flavours. I used desiccated coconut, unsweetened cocoa powder, and chopped pistachios. You can cover your truffles in a variety of things too, and even add booze to the ganache if you so wish.

But for now, here are the super simple truffles that I gave to two of my friends for Christmas.


150 grams 70% cocoa chocolate
150 grams double cream
handful of pistachios, chopped (or crushed in a food processor)
1/3 cup unsweetened cocoa powder
3/4 cup desiccated coconut

  1. Break the chocolate up and place into a heat-proof bowl. Set aside.
  2. Pour the cream into a saucepan, and over a low heat, carefully bring to boiling (just as the cream starts to bubble).
  3. Remove the cream from the heat, and pour it over the chocolate. Stir until the chocolate has completely melted, and the mixture is smooth.
  4. Place the mixture into the fridge for an hour to harden.
  5. Place your coconut in a bowl, or on a plate. Do the same for the cocoa powder and the pistachios.
  6. Using a 1/2 teaspoon, scoop out the mixture and roll it between your hands to make balls.
  7. Roll each ball into one of the toppings, then place on reuseable parchment paper.
  8. Once all of the chocolate ganache has been used up, place the truffles in the fridge for at least one hour, or overnight.
  9. After they have set, place in containers to be gifted, or in an air-tight container to be eaten at your leisure.
  10. Truffles can be kept in an air-tight container for a week.

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