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Tegwen's Truffles

100g Butter

100g Drinking Chocolate (By all means experiment but Cadbury's seems to be the one that dissolves to make the smoothest truffles)

50g Icing Sugar

Cream butter and sifted icing sugar together and add the chocolate powder. You might need to leave the bowl in the fridge at this stage if it is all too gooey.

When it is firm enough roll about a heaped teaspoonful of mixture into a small ball and roll in a shallow bowl of something to cover it. Put into a small paper case.

Try any of the following coverings :-

Hundreds & Thousands 

Chocolate Strands


Icing Sugar

Drinking Chocolate Powder

Cocoa Powder

Ground Almonds

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