Chocolate truffles

Chocolate truffles: Each bite is an experience. Image: Carla Zinkfontein

Chocolate truffles: Luxurious treats for Easter celebrations

Make Easter extra special this year with these indulgent chocolate truffles. They are rich, decadent and so delicious.

Chocolate truffles

Chocolate truffles: Each bite is an experience. Image: Carla Zinkfontein

Do you have all your Easter recipes ready? Add some sweet indulgence with these decadent chocolate truffles. If you love chocolate and are looking for a way to make Easter extra special, this recipe is the way to go.  

Decorating your Easter table with these delightful chocolate truffles. Don’t be surprised if these chocolate bites disappear faster than anything else on your table.

Some sweet tips for your chocolate truffles

For some truly indulgent chocolate treats, make sure you make your truffles with high-quality dark chocolate. The higher the cocoa percentage the better.

Love nuts? You can add some crushed nuts to the truffles. Just ensure you sprinkle the truffles immediately with nuts after adding the final chocolate layer on the outside. That way the crushed nuts will stick very well to the truffles.

Store these seductive treats in an airtight container in the fridge. Remember to remove them from the fridge 10 minutes before you plan to serve them.

Chocolate truffles recipe

Recipe by Carla Zinkfontein Course: TreatsCuisine: GlobalDifficulty: Easy
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Cooking time


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  • 170 g 170 semisweet baking chocolate or white chocolate baking bars, chopped

  • 2 tablespoons 2 butter

  • ¼ cup ¼ heavy whipping cream

  • 1 cup 1 semisweet chocolate chips or white vanilla baking chips

  • 1 tablespoon 1 shortening

  • finely chopped nuts or candy decorations, if desired


  • Line a cookie sheet with foil. In a 2-litre saucepan, melt the baking chocolate over low heat, stirring constantly; stir in the butter until melted and smooth. Remove from the heat; stir in the whipping cream. Pour the mixture into a small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
  • Drop the mixture by rounded measuring teaspoonfuls onto a lined cookie sheet. Return to the refrigerator for 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
  • In a 1-litre saucepan, heat the chocolate chips and shortening over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth and then remove from the heat. Using two forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on the lined cookie sheet. Immediately sprinkle with nuts. If the chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
  • Refrigerate truffles for about 10 minutes or until chocolate is set. Store in a covered container in a refrigerator. Remove from refrigerator about 10 minutes before serving. Can garnish with coconut to make things easy.


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