Tia Maria truffles


This recipe makes 35 balls approx

Prep time:
Cook time:
Total time:


Double cream: 200ml
Icing sugar: 50g
Light muscovado sugar: 50g
70% dark chocolate, chopped: 300g
Soft butter: 50g
Ground almonds: 50g
Tia Maria: 2 tbsp
Cocoa, sifted, for coating: 2 tbsp
Grated chocolate for coating: 2 tbsp<


  1. In a pan or microwave, heat the cream, chocolate and both sugars until just coming to the boil and remove from the heat immediately.
  2. Into a separate bowl, put the butter, coffee, ground almonds and Tia Maria and stir in the hot chocolate mixture. Allow to stand for 5 minutes then stir until smooth and shiny.
  3. Cool in the fridge for 2 hours until firm.</
  4. Roll teaspoonfuls of the mixture into balls. This can be quite messy - I wear vinyl gloves so that I can get a nice round ball. Then toss half of the balls in cocoa and half in grated chocolate.
  5. Store in an airtight container lined with baking paper in a cool place.
  6. They will keep for up to a week or they can be frozen.