Brasserie Blanc

Make at Home… Calvados Truffles

Today we have delved into the archives to bring you this deliciously indulgent but simple recipe from Raymond…

These truffles are perfect to enjoy with coffee after your Christmas meal. They can be made a few days in advance & kept chilled. You can swap the calvados for another spirit like a dark spiced rum for a different taste. As always, the quality of the chocolate makes all the difference so try to buy the highest cocoa content you can & the best quality.

Makes 25 truffles


  • 90g dark chocolate (minimum 70% cocoa), broken into small pieces
  • 50ml whipping cream
  • 30ml Calvados
  • 125g unsweetened cocoa powder
  • 250g plain cooking chocolate, grated


To make the truffles

  1. Place the dark chocolate into a bowl
  2. Bring the whipping cream to the boil in a small saucepan (be careful not to overboil it though as this could make the chocolate grainy)
  3. Pour the cream over the dark chocolate and whisk together. The chocolate will melt into the cream so mix well to combine
  4. Allow the mixture to cool to room temperature & then add the Calvados, whisking constantly
  5. Continue to whisk until the mixture has doubled in volume & has a smooth texture
  6. Spoon the mixture into a piping bag with a 1cm nozzle & pipe the mixture into balls 2cm diameter on to a baking tray lined with greaseproof paper


To coat the truffles

  1. Place the cocoa powder in a deep bowl
  2. Gently melt the plain chocolate in a bowl placed over a pan of simmering water. Allow the chocolate to cool to a lukewarm temperature
  3. Using a fork (or skewer) dip the chocolate balls into the melted chocolate to cost full & then place into the cocoa powder & roll them in the powder to coat
  4. Place the truffle in a sieve to gently shake off any excess cocoa powder & then place in a lined airtight container
  5. Keep refrigerated until needed (if they make it to the fridge in the first place!)