Chocolate Truffles

Chocolate Truffles
Chocolate Truffles

f you would like to give chocolates for Valentine's Day, we have many choices at Shop The River Cafe—a heart-shaped Nemesis, Chocolate Cantucci, or a Tuscan La Molina Gianduja Cake in a beautiful box designed for us by Michael Nash.

If, instead, you’d like to give something homemade, Chocolate Truffles, a recipe from The River Cafe Look Book, are easy to make with just four ingredients—double cream, best-quality dark chocolate, butter and cocoa. 

Happy Valentine's Day, with chocolate. 

Chocolate Truffles 
Makes 25 truffles
150ml (5fl oz ¾ cup) double (heavy) cream
400g (14oz) dark (semisweet) chocolate,
broken into small pieces
5 tablespoons butter, softened
6 tablespoons best quality
unsweetened cocoa powder


Keep the spoon you're going to use for the curling in a jug of warm water. 

  1. Pour the cream into a pan and bring to the boil.
  2. Boil the cream over a high heat until it reduces to 2 tablespoons.
  3. Remove from the heat.
  4. Add the chocolate and stir in with a spoon until melted. 
  5. Add the butter and stir gently.
  6. Pour the mixture onto a large plate.
  7. Chill in the refrigerator for about 45 minutes until set. 
  8. Sprinkle the cocoa powder over a small plate.
  9. With a teaspoon, scrape across the chocolate to form a rough sphere; it should be a curl, not a ball.
  10. Roll in the cocoa powder. 
  11. Repeat the last two steps until all the mixture is shaped. 
  12. Chill the truffles in the refrigerator for at least 30 minutes before serving. 

La Molina Gianduja Cake

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