Chocolate Truffles

  • 170ml cream
  • 250g chocolate, chopped into blocks, preferably 50% cocoa mass or more
  • 60g of butter
  • cocoa for dusting

Heat the cream to a rolling boil and pour into a mixing bowl, over the chocolate and butter. Mix until you have a thick chocolate-y sauce. Allow to chill. It will need at least 4 hours’ chilling in summer, ideally overnight.

Sieve cocoa into a bowl. Dust your hands with cocoa, then roll amounts of about a teaspoonful each into little balls and toss into the bowl with cocoa. Place them back in the fridge to cool.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipes by Diane Heierli • Photography & Styling C&D Heierli