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Gramps' Truffles


Many years ago when I was in elementary school in South Dakota we had to come up with a business idea. Mine was called "The Truffle Tree" and was based entirely around a recipe my granddad made with me a few times. I'm taking no credit for this recipe at all, altering no measurements and not even changing any of the instructions (rare for me!)

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  • 175grams (6 oz) of biscuit crumbs. I used Tesco's cheapest own brand digestive biscuits. Either put them in a food processor to reduce them to crumbs
  • or simply cover them with baking paper and use a rolling in to crush them.
  • 30grams (1 or 2 ounces) of raisins
  • chopped small. Again
  • a food processor with blade if you have one. Otherwise a knife on a board.
  • 40g (1.5 ounces) hazlenuts
  • finely chopped. A coffee grinder or blender does this well.
  • 50g (2 ounces) ground almonds. Tesco's will have this in stock in the baking section.
  • 50g (2 ounces) blackcurrent jam.
  • 15ml (one good teaspoon) of brandy. If you have no brandy (cognac) use rum.
  • Coating = about half a pound (250g++) of cooking chocolate. Tesco's sell their own brand of rich 72% cocoa solids chocolate
  • which is better than milk choc for this job
  • if you don't like cooking chocolate.


servings 12
Level of difficulty Easy
Preparation time 15mins
Cost Average budget


Step 1

Gramps' Truffles - Step 1

Mix together thoroughly all the ingredients except the chocolate. (Use a food processor if you have one or bash everything together in a ziploc bag).

Step 2

Gramps' Truffles - Step 2

Add the jam and the brandy and mix everything well.

Step 3

Gramps' Truffles - Step 3

Shape it into as many walnut-sized balls as you can.

Step 4

Lower a small pyrex jug or bowl into a pan containing a small amount of water. Set the pan on the stove to bring it to a good heat. Cut up all the chocolate small, and bit by bit put it (as required, during the coating process) into the pyrex bowl, where it will melt

Step 5

Gramps' Truffles - Step 5

Dip each truffle into the melted chocolate to coat it, and put the coated truffle on to a tray covered with greaseproof paper, for the coating to cool and become solid.

Step 6

This done, release the truffles from the paper, and eat them all before anyone else gets to them.


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