Chocolate Truffles

Using up leftovers does feel like a constant struggle sometimes. I do my best to use up what I can, but unfortunately food does get wasted in my household, which often can’t be helped. I live in a city centre flat so composting isn’t an option. After making my Chocolate & Lime Swiss Roll I had some egg yolks left. Not because the recipe created leftovers, but because I got yolk in my egg whites! Silly me. So I decided to make these Chocolate Truffles. This recipe is perfect for using up 2 egg yolks, or more if you want more Chocolate Truffles! And who doesn’t frankly…!

Jump straight to the recipe!

I started by melting dark chocolate in a double boiler. As it melted I slowly added butter and mixed in.

When it was melted and smooth I took it off the heat and mixed in egg yolks, icing sugar and vanilla extract.

I let it cool completely, then I put it in the fridge overnight to set.

The next day I set up the coatings I was going to roll the truffles in. Of course you can roll them in cocoa powder, but I wanted to mix it up a bit. So I had chocolate sprinkles, hundreds and thousands, dessicated coconut, some icing sugar mixed with a pinch of cinnamon, and some edible glitter. I put them all on some greaseproof paper for easy clean up. Except for the cinnamon sugar, which I put in a bowl.

On a tray I set out some petit four cases to hold the truffles in. These are basically miniature cupcake cases. I scooped out the mixture with a spoon, rolled it between the palms of my hands, then rolled it in the various coatings until all of the mixture was gone. Don’t worry it you can’t get perfect spheres when you roll them, mine were all kinds of shapes! If you let them cool in a square tray you could cut them into squares if you’re really not confident about your rolling skills.

The Chocolate Truffles were melt in the mouth delicious chocolate heaven! The cinnamon sugar topping was my top choice coating as it’s one of my favourite spices as it goes so well with sweet things. In fact they were the only ones I ate…! The rest got gobbled up very quickly by my colleagues. They are rich and a pure hit of chocolate, which is perfect for chocolate lovers. The Chocolate Truffles would make a fantastic gift, and you could roll them in other things like chopped nuts, or coat them in chocolate.


Chocolate Truffles

Chocolate truffles made with egg yolks and covered in a variety of toppings

Course Dessert
Cuisine British
Keyword Dessert
Prep Time 1 hour
Total Time 1 hour


  • 250 g Dark Chocolate
  • 125 g Butter
  • 2 Egg yolks
  • 125 g Icing Sugar
  • 1 tsp Vanilla Extract
  • Assorted coatings


  1. Melt the dark chocolate in a double boiler. As it melts, add the butter slowly and mix in
  2. Take it off the heat and mix in the egg yolks, icing sugar and vanilla extract
  3. Let it cool completely, then put in the fridge overnight to set
  4. The next day set up the coatings of your choice by pouring them onto greaseproof paper or into bowls
  5. Set out some petit four cases to hold the truffles in
  6. Scoop out the mixture with a spoon and roll it between the palms of yours hands, then roll it in the various coatings until covered
  7. Repeat until the truffle mixture is all used
  8. If you let the mixture cool in a square tray you can cut it into squares if you don't want to roll them
  9. Store in the fridge and eat within 2 weeks

Recipe from Marmiton.

If you like this, check out more of my Truffle recipes!

8 comments / Add your comment below

  1. These look ever so pretty and really professional. I never would have been able to get them so neat! The different decorations are lovely too – I'd probably make a beeline for the chocolate sprinkle ones =)

  2. MMm yum! Love truffles – I like mine coated in cocoa nibs 🙂 Thanks for linking up with Credit Crunch Munch and the No Waste Food Challenge 🙂

  3. Hi there, how long would the truffles last (as they contain raw egg), do they need to be kept in the fridge? Many thanks!

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