Print Recipe Print Recipe

This recipe was taken from the Take a Biscuit recipe book, written and published by us.

Chocolate Cherry Truffles


  • 1 x 200 g packet Bakers Choc-kits
  • 125 ml icing sugar
  • 1 egg white
  • 50 g hazelnuts, toasted, skinned and chopped
  • 5 ml vanilla essence
  • 60 ml cream
  • 375 g melted dark chocolate
  • 24 maraschino cherries with stalks, drained
  • 220 g melted milk chocolate

Chef's hint:

To skin hazelnuts, toast them on a baking sheet in a hot oven until their skins darken. Tip into a clean dishcloth and rub vigorously. See! Skins off.


Crush the Bakers Choc-kits finely and place in a mixing bowl. Sift in the icing sugar. Add enough unbeaten egg white to form a firm paste. Add nuts, vanilla essence, cream and melted dark chocolate. Mix well and spread the mixture on a medium baking sheet. Chill until firm.

With a knife, divide mixture into 24 sections. Lift a piece and by hand, mould around a cherry to form a truffle, the stalk protruding. Continue until you have made all the truffles.

To complete, dip each truffle into melted milk chocolate and place in the fridge to firm before serving.

Yields 24