Wimbledon is a great excuse for an extra little indulgence. To go with the strawberries and cream – or instead if you’re not feeling fruity – here’s a yummy recipe for chocolate truffles. As long as it’s not too hot! Perfect for when rain stops play!

Chocolate Truffles – serves 10


300g dark chocolate

300ml double cream

50g unsalted butter

Alcohol or flavourings as required


Chop the chocolate and tip into a large bowl.

Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point.

Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.

Add any flavourings to the truffle mix at this stage (divide the mixture between bowls if you want a variety) and mix in a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain.

Cool and chill for at least 4 hrs.

To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.

Dust in cocoa powder, or dessicated coconut, or chopped nuts as desired, and serve.