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Hi Bold Bakers!
Hi Bold Bakers,
Homemade chocolate truffles are a decadent and elevated candy. Add clotted cream into the mix for Clotted Cream Chocolate Truffles and you have a rich sophisticated dessert that is made of only 4 kitchen staples.
While truffles are typically made with cream and melted chocolate, these truffles utilize my thick Homemade Clotted Cream. My truffles make gorgeous gifts and elegant desserts. If you’re looking to up your dessert game super simply, you have to give this recipe a go!
What Kind of Chocolate is Best for Clotted Cream Chocolate Truffles?
I use bittersweet chocolate in my clotted cream truffles. Bittersweet chocolate is 70% cocoa solids, which means a happy balance of bitter and sweet, hence the name. If you don’t have bittersweet chocolate, other kinds of chocolate can be used, like semi-sweet or something in the 80% range. I would not suggest milk chocolate, as it is too sweet and often not as good of quality as darker chocolate.
How Long Should I Chill Truffles?
The truffle mixture should be chilled for a minimum of 6 hours, but I really prefer to leave them in my fridge overnight. This can be done a day or 2 in advance making these a great make-ahead treat for dinner parties and celebrations.
Can I Make My Own Clotted Cream?
YES! I actually developed this recipe specifically to use up my own Homemade Clotted Cream. Clotted cream is one of my favorite things to keep on hand. I love it served traditionally with my Microwave Jam and Best Ever Irish Scones, too!
How Do I Store Clotted Cream Truffles? How Long Will They Last?
They can be stored in the fridge for up to 4 weeks. But, I highly doubt they will stick around that long!
Tips and tricks to making Clotted Cream Chocolate Truffles:
- Do not use chocolate chips, as they have stabilizers added that make them harder to melt
- You can use homemade clotted cream or store-bought
- Add in an extract, liquor, or essence for different flavors
- Roll the truffles in powdered sugar or in finely chopped nuts for another variation
- Try this recipe with white chocolate for a rich white chocolate clotted cream truffle
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Clotted Cream Chocolate Truffles
Ingredients
- 1 cup (8oz/225g) clotted cream
- 1 1/3 cups (8oz/225g) bittersweet chocolate (70%)
- 1/2 teaspoon salt
- 1/2 cup (2oz/57g) unsweetened cocoa powder
Instructions
- Place the chocolate in a large bowl. Melt the chocolate either over a bain-marie or in the microwave gently. Take care not to overheat the chocolate.
- Stir the clotted cream and salt into the chocolate until the mixture is silky smooth. Chill for a minimum of 6 hours but preferably overnight.
- Once the mix is firm it's time to scoop them. Use a small spoon dipped in hot water to scoop bite-sized truffles. Once scooped shape the truffles into balls in the palm of your hands (this is a messy job but worth it)
- With your cocoa powder in a small bowl, drop into the truffles and toss to coat completely.
- Chill for a minimum of 1 hour before serving. Keep refrigerated in an airtight container for up to 4 weeks.
If using white chocolate, would you still use the 225g to 225g cream to chocolate ratio or reduce to the cream content to allow for the difference in texture?
Thank You so much for all u do and the great recipes .. love ❤️ them all
Gemma I need help. I make the clotted cream caramel and it was awesome. I then made the crinkle cookies, again, perfect.
However, when I made the clotted cream truffles, the mixture is hard as a rock! I tried scooping it and it just shaves it and crumble when I try to roll in a ball . It is so hard. How do I fix it?
Do you know the nutritional information for these truffles?
Hi Gemma!
Could I use normal double cream for these truffles?
Mia