Gorgeous chocolate truffles created for Divine by British Chef Jane Milton.
  • 200ml (7fl oz) single cream
  • 50g (1 ½ oz) unsalted butter
  • 500g - 70% Divine Dark, white, milk or hazelnut chocolate
  • Optional: 2 tbsp rum, brandy or whisky

Preparation & Quantity:

Makes about 30
Preparation time: 10 minutes
Cooling Time: 24 hours


  1. Heat the cream and butter together in a pan until the mixture reaches boiling point.
  2. Turn off the heat and add the chocolate - and liqueur if being used.
  3. Stir till all the chocolate has melted.
  4. Pour into a tin or plastic container, set aside and allow to cool and set for 24 hours (leave on the side, do not put in the fridge).
  5. Take teaspoonfuls and roll into balls with cool hands - dust with cocoa or dip in chocolate using a fork.
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