Chocolate truffle lollipops

45 minutes


  • 350g of dark chocolate, chopped
  • 350ml of double cream
  • 1/2 tsp ground cinnamon
  • 1 pinch of salt


Melt the chocolate using a bain marie or microwave on a low power
  • 350g of dark chocolate, chopped
Pour the cream into a pan with the cinnamon and set over a medium heat. Bring to a simmer, then add the salt and remove from the heat
  • 350ml of double cream
  • 1 pinch of salt
  • 1/2 tsp ground cinnamon
A little at a time, add the cream mix to the melted chocolate, stirring to thoroughly incorporate each addition. Set aside and allow to cool a little
Line a small tray (at least 1 inch deep) with baking paper and pour in the chocolate mixture. Leave to set for 4 hours at room temperature, then move to the fridge to set for 5-6 hours
Once set, scoop out small balls of the chocolate with a teaspoon or melon baller
Roll the truffles in your choice of decoration, such as edible glitter, confetti, grated or melted white chocolate, ground nuts, silver balls or hundreds and thousands
Once each truffle ball is decorated, gently press a lollipop stick into the middle of each ball and place in the fridge
To make the stand, wrap a plant pot in your choice of paper and fill with crumpled old newspaper to reach the top
Press a suitably-sized circle of floral foam on top and cover with your choice of coloured foils, cellophane, ribbons or crepe paper
Press the truffle lollipops through the decorative finish and into the foam so they stand upright