bird MENU

Clotted cream truffles

Rich and indulgent

So easy to make, these truffles have an unbelievably satiny texture, only achieved by using Rodda’s Clotted Cream. Rich and indulgent, make them for a special occasion or pack them up in a pretty box as a thoughtful gift. They certainly won’t last very long!

ingredients 3 ingredients
timer
Prep 20 mins Cooking
user icon Serves 25 people
speech bubble 18 comments
apron

Ingredients

  • 227g tub Cornish Clotted Cream
  • 200g 70% cocoa solids chocolate
  • 50g good quality cocoa powder

Method

Melt the chocolate either in a bain marie or in the microwave.

Stir the clotted cream into the chocolate until the mixture is silky smooth. Chill for 2-3 hours.

Have a plate ready with the cocoa powder. Then use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix. Drop into the cocoa. You will need to dip the melon baller into the hot water after each truffle. Alternatively you can use 2 teaspoons.

After you have done 5 or 6 truffles, roll them in the cocoa and then set aside and continue rolling and dusting until you have finished all the mixture. If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball and then dust again in the cocoa.

Chill over night if you can or for at least 4 hours. If kept in the fridge these truffles can last for up to two weeks (if they last that long)!

For a contemporary twist, try flavouring your truffles with a 1/4tsp minced chilli, the zest of an unwaxed lemon or 1/2tsp Cornish sea salt.

lighthouse scene
bird

Comments (18)

Carolina Nazareth Godinho says: 13 Apr 2018 at 4:31 pm

This is an absolutely genius recipe!! I can’t wait to try it!

Scout Dawson says: 18 Jul 2017 at 4:24 pm

What I love about these is, if you use 70-90% cocoa chocolate, it’s deliciously high fat/low carb so they’re great little nibbles for keto junkies 😀

Katy Clarke says: 20 Dec 2016 at 10:30 am

Just made these for a Christmas gift for the difficult to buy for grandparents, turned out great! I used green and blacks 85% cocoa, rolled them in coconut for that snowy effect! Made 20 balls, absolutely delish!

Sue Routh says: 28 Jul 2016 at 2:47 pm

Am going to try this to make a filling for a chocolate sandwich birthday cake for me and my twin brother. Maybe with a bit of rum?

Kate says: 09 Jul 2016 at 2:32 pm

Could these be done with a good quality white chocolate?

Julie says: 12 Apr 2016 at 10:15 am

can the truffles be frozen, if so should they be frozen with or without the cocoa topping

Liza Burbidge says: 21 Jan 2016 at 2:54 pm

Used this recipe several times and I add a dash of baileys when adding the cream always a hit!

Sharon Hampton says: 28 Dec 2015 at 3:04 pm

I love this recipe! I make it every Christmas. It also makes a great cake filling/chocolate fudge icing as long as you make sure it has cooled enough not to run off the edges but still malleable enough to spread.

Belinda says: 21 Oct 2015 at 8:46 am

Absolutely, that’s a great idea. We’ve used mint before to make these for a Christmas gift

Kelly Hornett says: 18 Oct 2015 at 9:19 pm

Looking forward to making this recipe but could you use mint, lemon essence or even roll it is desiccated coconut. Many thanks in advance.

Ayamae says: 17 Sep 2015 at 2:12 pm

Seriously You could but they’d get a little messy so you’d have to dunk them in ctoaolche to make a hard shell instead of rolling them into balls. I would actually pour the mixture onto a brownie pan to cool. Then it would cool flat and you could cut the shapes and then dunk them in ctoaolche. I might have to try this. Thanks for the idea!!!!

Julia says: 17 Sep 2015 at 8:58 am

– These are simply egnlaet and I’ll wager they’re delicious as well. This is my first visit to your blog and I’ve just spent some time browsing through your earlier entries. You’ve created a beautiful site for your readers. I especially love the food and recipes you feature here. I’ll definitely be back. I hope you have a great day. Blessings Mary

Mary Tearoom says: 13 Feb 2015 at 1:34 am

They are going to taste so good if they’re made with your delicious clotted cream. Off to get the ingredients now. Who can resist?

Gavin Davies says: 23 Dec 2014 at 12:14 pm

Just bought all the ingredients but I’m rolling them in different flavour coca powders I’ve got orange, mint, milk and white chocolate. Hope they turn out nice 🙂

Sharon says: 22 Dec 2014 at 8:24 pm

I have made these this afternoon for Christmas they were a bit messy to make but worth it 🙂

Mark Sadler says: 20 Dec 2014 at 9:10 pm

Got all of the ingredients. Gonna make the truffles tomorrow. With my waistline good luck!

Belinda says: 04 Dec 2012 at 1:01 pm

Thanks Sue, we would definately recommend using good quality 70% cocoa chocolate rather than milk chocolate for this recipe.

Sue Elliott says: 03 Dec 2012 at 1:01 pm

Would the truffles b best made with milk or plain choco.

Leave a comment

Your email will not be published

share this recipe