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Milk Chocolate Truffles


  • 200g milk chocolate, chopped
  • 30g unsalted butter
  • 150ml double cream
  • Cocoa powder
  • Chopped hazelnuts (if using)


Put the chocolate and butter in a heatproof bowl over a pan of simmering water and gently melt. Once the chocolate has melted pour in the cream and stir until the mixture is combined.

Pour the chocolate mixture into a roasting tin and cover with cling film. Put in the fridge to chill for one hour.

Sift a layer of cocoa powder onto a plate and place the chopped hazelnuts on another.

After one hour, remove the tin from the fridge. Scoop out some of the truffle mixture using a teaspoon and roll it into a ball. If you find that the chocolate is melting in your hands, roll in cocoa powder before continuing to shape.

Place the truffles onto the plate of cocoa powder and move them around to coat. If using chopped hazelnuts, transfer the truffles to the plate of chopped hazelnuts and coat.

To give as a pretty gift, stack the truffles in a Kilner® Jar, we used a 250ml Kilner® Preserve Jar and add a tag and ribbon. Keep the truffles in the fridge until you are ready to give them.

Store in the fridge and eat within 3 days. Alternatively the truffles can be frozen and stored for up to a month.

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