Tipsy Chocolate Truffles


Recently while visiting a friend on mine in London, I had the unique chance to try tipsy chocolate truffles. Some say it’s the Swiss who first conceived the idea of truffles; the Americans also took up and refined this dessert, but the rest of the Europeans have a special taste for cooking truffles too.

So, I visit this friend of mine in the posh Putney living area in London, and small wonder, she treats me to these wonderful tipsy truffles, which make me all the tipsier with glee that I am back in the heart of Albion. Truffles are traditionally made with the chocolate ganache, but any type of dark chocolate will do. Although you might think that truffles are very difficult to prepare, take my word that they are simple, and check it out. Here is what you need:

  • 5 oz (150 g) dark chocolate
  • 5 fl oz (150 ml) double cream
  • 1 oz (25 g) unsalted butter
  • 1 fl oz (30 ml) brandy or rum
  • 1/2 fl oz (15 ml) Greek yoghourt
  • Cocoa powder to dust
  • Paper sweet cases

Break the chocolate into small pieces and place them in a stainless steel bowl. You can do this while watching TV, listening to your favourite band and dancing around in the kitchen. No cheating – the chocolate has to be exactly 5 oz (150 grams), so make sure you don’t eat any of it while you are breaking it (which is a common practice). Place the cream and brandy (or rum) into a small pan and bring to the boil. Remove the pan from the heat and whisk into the chocolate.

Continue to whisk until the mixture is velvety and smooth. Then add the yoghurt… I argued that Bulgarian yoghurt was much better than the Greek, because, as you might know, yoghurt originated in Bulgaria centuries ago. Anyway, add the yoghurt and mix again. Allow the mixture to cool, cover it with cling film and chill overnight. This is really the hardest part, as you and your family need to be patient and restrain from secretly scooping spoonfuls of this substance. Because it is really delicious…

Next, sift a tablespoon of cocoa powder onto a plate and dust your hands with cocoa powder. Taking heaped teaspoons of the mixture, roll it quickly into a ball and roll in cocoa powder, and then place each of them into a paper case.

Now that you have resisted the temptation of the truffles you can delight in them as much as you want. Happy eating!



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