Tassy says:

"Hand rolled chocolate truffles are the perfect homemade gift for Christmas, and are fun to make with kids too. Below is my base recipe and one of my favourite varieties: Pistachio, Clementine and Tahini. These will last for at least a week in the fridge, but are great to freeze for up to 3 months (pre-coating)."

credit: Chef Tassy Goodall, Sainsbury’s Product Development Chef & food blogger 

Base recipe for plain chocolate truffles (makes 16-20)

  • 200ml double cream 

  • 60g light brown soft sugar 

  • 225g dark chocolate

  • 50g unsalted butter

  • pinch salt


  1. Roughly chop the dark chocolate and butter then place in a heatproof bowl.

  2. Heat the cream and sugar in a pan until the sugar has dissolved and the cream just comes to scalding point, then pour all over the chocolate and butter. Leave to stand for a minute or so then stir together until smooth. Stir in salt to taste then leave to cool to room temperature before chilling for at least 2 hours.

  3. Once the mix is firm, remove from the fridge and stand for 20 minutes, then scoop up balls, hand roll and dip in any coatings you fancy. 

Pistachio, Clementine and Tahini 

  • 150ml double cream

  • Zest 3 clementines and the juice of 2 

  • 60g light brown soft sugar

  • 225g dark chocolate

  • 75g Sesame Kingdom premium Tahini

  • pinch salt

  • 100g toasted crushed pistachios, to coat



  1. Roughly chop the dark chocolate and place in a heatproof bowl along with the tahini.

  2. Place the double cream, clementine zest and juice and sugar in a saucepan and heat to scalding point until the sugar has dissolved. Pour all over the chocolate and tahini. Follow the same stirring, cooling and rolling steps as in the base recipe, then finish by coating in the crushed pistachios.



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