Indulge in the luxurious simplicity of Clotted Cream Chocolate Truffles, a treat that combines velvety smoothness with rich, decadent flavor. These bite-sized delights are made with just a few ingredients, yet their creamy texture and deep chocolate taste feel utterly indulgent. Perfect for impressing guests or treating yourself, they come together in just 20 minutes, making them an effortless way to elevate any occasion.
The clotted cream adds a luscious, melt-in-your-mouth quality, while the chocolate provides a satisfyingly rich depth that lingers on your palate. Each truffle is a harmonious blend of smooth, creamy, and slightly dense textures, creating a sensory experience that’s hard to resist. Whether you’re a chocolate lover or simply seeking a quick yet elegant dessert, these truffles are sure to delight.
Ingredients for Clotted Cream Chocolate Truffles
- 1 cup (8oz/225g) clotted cream (can substitute with heavy cream for a lighter version)
- 1 1/3 cups (8oz/225g) bittersweet chocolate (70%, chopped or in chips for easier melting)
- 1/2 teaspoon salt (enhances the chocolate flavor)
- 1/2 cup (2oz/57g) unsweetened cocoa powder (for coating)
Step-by-Step Instructions
- Melt the chocolate: Place the chocolate in a large heatproof bowl. Melt gently over a bain-marie (double boiler) or in the microwave in 20-second intervals, stirring in between, until smooth. Avoid overheating to prevent seizing.
- Combine ingredients: Stir the clotted cream and salt into the melted chocolate until the mixture is silky and fully combined.
- Chill the mixture: Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, until the mixture is firm enough to scoop.
- Scoop and shape: Use a small spoon dipped in hot water to scoop bite-sized portions of the mixture. Roll each portion into a ball between your palms. This step can be messy, so keep a damp cloth nearby to wipe your hands.
- Coat with cocoa powder: Place the cocoa powder in a small bowl. Drop each truffle into the cocoa and gently toss to coat completely.
- Final chill: Arrange the coated truffles on a tray and refrigerate for at least 1 hour before serving. Store in an airtight container in the fridge for up to 4 weeks.
Perfect Pairings: Serving Suggestions
These Clotted Cream Chocolate Truffles are a decadent treat on their own, but they pair beautifully with a cup of espresso or a glass of red wine for an indulgent dessert experience. For a festive touch, serve them alongside fresh berries or a dollop of whipped cream.
Storage Secrets: Keeping Your Truffles Fresh
Store your truffles in an airtight container in the refrigerator for up to 4 weeks. If you’d like to enjoy them later, they can also be frozen for up to 3 months. Just thaw in the fridge before serving for the best texture.
Time-Saving Tips for Busy Bakers
To speed up the chilling process, place the truffle mixture in the freezer for about 2 hours instead of the fridge overnight. Additionally, use a small cookie scoop for quicker and more uniform truffle shaping.
Recipe Variations: Get Creative!
Experiment with different coatings like crushed nuts, shredded coconut, or powdered sugar for a unique twist. You can also swap the bittersweet chocolate for milk chocolate or white chocolate to suit your taste preferences.
Equipment Guidance: Tools for Success
A double boiler or microwave-safe bowl is essential for melting the chocolate smoothly. Keep a small bowl of hot water nearby to dip your spoon for easier scooping, and have a baking sheet lined with parchment paper ready for shaping the truffles.
Clotted Cream Chocolate Truffles
Equipment
- large bowl
- small spoon
- small bowl
- airtight container
Ingredients
- 1 cup clotted cream
- 1 1/3 cups bittersweet chocolate (70%)
- 1/2 teaspoon salt
- 1/2 cup 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.
