DIY Tutorial – Valentine’s Truffles

Continuing our series of posts on Valentine’s Day, I’ve put together a tutorial on some yummy chocolate biscuit truffles I made last week. The crushed biscuits add a different texture to your standard creamy truffles plus the orange zest adds a lovely tang! We loved them here at the Makery Mill and I’m sure your other half, friends or family would enjoy them too!

Chocolate Biscuit Truffles

Serves Makes around 30
Prep time 30 minutes
Cook time 3 minutes
Total time 33 minutes
Website adapted from BBC Good Food
Chocolate biscuit truffles with a orangey tang, a perfect gift for Valentine's Day


  • 150g double cream
  • 150g white chocolate (cut/broken into very small pieces)
  • 150g dark chocolate (cut/broken into very small pieces)
  • 50g unsalted butter
  • 3-4 shortbread biscuits (crumbled roughly)
  • 1 orange (zest only)
  • icing sugar (for rolling)
  • cocoa powder (for rolling)


We used Bournville chocolate for the dark truffles as it has a good balance between sweetness and cocoa flavour. Keep an eye on the cream, as soon as it is coming to boiling point, take it off the heat or it may curdle and go lumpy.

Rolling the truffles is a very messy job! Take the mixtures out of the fridge just before you're going to start rolling so they are as cold as possible. We found that having a bit of icing sugar or cocoa on our hands helped to stop the extreme stickiness! If the mixture becomes too soft and difficult to handle, pop it back in the fridge for 30 mins.

The truffles should be kept in the fridge and they stayed fresh for 2-3 days.


Step 1
Put the cream into a small pan and gently bring just to a boil. Put the dark chocolate and half the butter into one bowl, and the white chocolate and the rest of the butter in another bowl. Tip half of the cream over each bowl and leave for 1 minute.
Step 2
Stir until smooth. If the chocolate hasn't fully melted, put it in the microwave for 5-10 seconds until it is smooth. Leave to cool.
Step 3
Divide the shortbread and orange zest between the two bowls and stir. Cover the bowls and place in the fridge for 4 hours.
Step 4
Sift icing sugar onto a plate, and cocoa onto a separate plate. Scoop out about a teaspoon's worth of the chocolate mixture and gently roll into a ball. Continue until you have used all the truffle mixture.
Step 5
Roll the truffles in cocoa or icing sugar. We placed our truffles in little red petit fours cases then presented then in a gift box.

These would work really well as wedding favours in little boxes too! B x

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