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Chocolate Volcano Truffles

Updated on December 31, 2010

This very rich, delicious chocolate truffle recipe is actually a lot easier than it looks, and once done, these truffles make a great gift or party dessert!


250g Dark Chocolate, (70% cocoa).
284ml Double Cream.
50g Unsalted Butter.
100g Popping Candy.

For the flavouring:

All I used for flavouring was Orange Zest, and I kept the rest plain, but you can use a variety of different things including, liqueurs, coconut rum, and food flavourings e.g Strawberry.


Chop the chocolate as finely as possible and put aside in a large bowl, Chop the butter and put in a saucepan, add the cream and heat gently, stirring, until the butter melts and the cream begins to simmer. Remove from the heat and pour over the chopped chocolate, stirring until the chocolate melts into the butter and cream and the mixture becomes smooth and shiny. Leave to cool, then add the popping candy. Now separate into bowls to add any flavourings, a tablespoon at a time to taste, or just leave plain.
Chill in the fridge for a minimum of four hours, longer if any flavourings you've used were liquid.

Next line a tray or plate (anything that will fit in the fridge) with greaseproof paper or aluminium foil. To shape the truffles, spoon out a small amount of mixture and roll with another spoon until it forms a small ball. Coat the truffles immediately after shaping. The coatings I used were just plain chocolate and cocoa powder (I also tried using melted chocolate orange segments but that didn't work as well as I'd hoped). You can use a variety of different coatings, e.g: Dessicated coconut, chopped pistachio nuts, white chocolate ect.

To cover the truffle in cocoa powder (or any other dry coating) simply roll in sifted cocoa immediately after shaping, then gently place onto your lined tray. To cover with chocolate, melt your chocolate in a bowl, and after shaping your truffle, skewer with a cocktail stick and hold it over your bowl of melted chocolate, drizzle the melted chocolate over your truffle with a spoon, turning as you go so your whole truffle is evenly coated, then gently place on your lined tray. They won't look as perfect as truffles you'd buy in the shops, but that's all part of the charm! Once all of your truffles are coated, place in the fridge to chill for a further 15-30 minutes.

Next put your truffles in mini cases and serve up to whomever, or put in little gift boxes and give to friends and family as great gifts, or just keep them all for yourself! Whatever you choose to do with them....



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    • Pudding Fairy profile image

      Pudding Fairy 6 years ago from The Top Shelf of the Pantry

      I'm sorry I don't know, but if not the recipe works just aswell without it. :)

    • Hendrika profile image

      Hendrika 6 years ago from Pretoria, South Africa

      I would love to try this recipe, but I do not know the popping candy. Do you know if it is available in South Africa?

    • jenesmith01 profile image

      jenesmith01 7 years ago from North Texas

      um these look delicious can't wait to try them

    • j.amie profile image

      j.amie 7 years ago from PA

      um. i love you. ;p

      *runs off to raid kitchen for chocolate*