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Lemon Curd and Jam Chocolate Truffles Recipe

My mother taught me to cook when I was 10. I’ve always had a passion for cooking, and I love experimenting and adapting recipes.


This is my favourite recipe, which I’ve done every Christmas for family since 2012, after seeing it on the popular British TV cookery programme Series ‘River Cottage’ presented by Hugh Fearnley-Whittingstall.

Since then I’ve experimented with the ingredients, and techniques, so that it works for me and I get the results I want. So it may not be done as professionally as seen on TV, but they are lush; and the family love them.


For lemon curd truffles:

  • 200g (7 oz) white chocolate, melted
  • 200g (7 oz) milk chocolate, melted
  • 200g (7 oz) lemon curd
  • cocoa powder

For jam truffles:

  • 200g (7 oz) white chocolate, melted
  • 200g (7 oz) milk chocolate, melted
  • 100g (3 1/2 oz) jam
  • cocoa powder


  1. Get yourself organised and prepared by getting out all the ingredients, and kitchen utensils, that you’ll be using.
  2. Start to slowly melt the white chocolate for the filling in a steamer.
  3. While the chocolate is melting measure out the lemon curd or jam: 50/50 ratio if using lemon curd with the white chocolate, or 1:2 ratio for jam (as the jam is more liquidly than the lemon curd.
  4. When the white chocolate has melted, add the lemon curd or jam to the jam and quickly stir. It doesn’t have to be completely mixed in, a few streaks of lemon curd/jam is fine.
  5. Pour the mixture into a pudding basin and place in the fridge for a few hours to set.
  6. When set, scoop one teaspoonful of the mixture out at a time, quickly roll into balls in the palms of your hands, and then coat with cocoa powder. The mixture will be sticky so you may wish to coat your hands with cocoa powder first, or use a small scoop to drop the mixture straight into a bowl of cocoa powder before rolling them into balls.
  7. Place the balls back in the fridge to cool a little, while you’re melting the chocolate for the outer coating.
  8. Slowly melt the milk chocolate for the coating.
  9. When the milk chocolate has melted quickly dip the truffle balls in the chocolate one at a time, and place on a cool surface. When dipping, work fast and don’t keep the truffle balls in the hot chocolate for too long, otherwise they will just melt.
  10. Once all the truffle balls are coated in milk chocolate, place in the fridge for a few hours to harden.
One of the truffles cut in half

One of the truffles cut in half

About the Ingredients

The three ingredients in the truffles are:-

  • Chocolate
  • Cocoa powder
  • Jam or lemon curd

Exactly which chocolate you use, and whether you use jam or lemon curd as the filling does affect the taste and texture of the Truffles. So below are some background notes on the ingredients I use.


For this recipe it doesn’t matter what chocolate you use; it depends on what’s available and what your personal preferences and tastes are; although my preference for the outer coating is for European chocolate because of its higher cocoa content to UK and USA chocolate.

You’ll need chocolate in this recipe:

  • To mix with the filling, and
  • For the outer coating

Currently, the chocolate I use is Cote d’Or; a Belgium chocolate manufacturer founded in 1883. It’s not the easiest of chocolate to use for cooking, especially the white chocolate, but it was cheap at the time.

For many years, while the UK was a member of the EU, we used to nip over to France and Belgium for a twice yearly shopping trip, because being an EU member there was no restrictions on what we bought back. So we used to fill the boot of our car up with luxury items that you can’t buy in the UK, or are very expensive in the UK.

On one such trip about seven years ago we saw Cote d’Or on special offer; two bars for the price of one, less than half the price of any chocolate bars we could buy in the UK. So for a modest price we bought six boxes of ten double bars, two white, two milk and two dark; a total of 120 bars, which we put into storage, and dip into for the occasional treat, or when I want to make some truffles. Our stock is now getting low, but we’ve still some left to last us for a little while yet.

Compared to other chocolate I’ve used, especially cooking chocolate, the Cote d’Or is less tolerant in being heated; especially the white chocolate, which all too readily congeals rather than melt, making it difficult to work with.

Therefore I use the white chocolate for part of the filling, and the milk chocolate (which is more accommodating) for the outer coating.

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Cocoa Content in Chocolate

What chocolate you use will affect the taste of the truffles, so you may wish to experiment.

I prefer dark chocolate to milk chocolate because it has a much higher cocoa content, but my favourite milk chocolate is European chocolate (especially Belgium chocolate) because of its high cocoa content.

By Law the minimum cocoa solids (the non-fat component of cocoa):-

  • USA chocolate has a minimum cocoa content of just 10%, with the main ingredient being sugar.
  • UK chocolate has a minimum cocoa content of 20%, with the main ingredient being milk.
  • European chocolate has a minimum cocoa content of 30%.

White chocolate is different in that it contains no cocoa solids, just the cocoa butter (fat), milk and sugar. By law, white chocolate in the USA and the EU must contain at least 20% cocoa butter, 14% milk, and no more than 55% sugar.

So as nice as it is; white chocolate is certainly a lot less healthy than milk or dark chocolate, with many arguing that dark chocolate is the healthiest; albeit something that should be consumed in moderation because of the risk indulgence may have on health, especially for triggering diabetes.

Cocoa Powder

The filling is coated in cocoa powder so that it’s less sticky to handle, making it easier to coat with chocolate.

You can use any cocoa powder to hand in the kitchen, including drinking chocolate; so it makes a lot of sense in using the cheaper cocoa powder that you buy for baking, rather than the luxurious drinking chocolate.

The Filling

The filling you use has a profound effect on the truffles flavour, so it’s one area where you may wish to experiment. My favourite is the lemon curd, and I find it easier to use than the jam because it sets better than the jam when you’re making the filling, making it easier to coat with chocolate.

However, I do also make a batch of truffles with jam because the jam ones are still lush, and when you bite into them the jam truffles tend to be more liquidly which in itself is a pleasurable experience when you’re consuming them.

My personal preference for jam is either raspberry or strawberry, but any jam should give a pleasing result. This time I opted for a blend of strawberry jam and homemade plum jam.

Kitchen Tools and Utensils for Making Truffles

It’s largely a question of what’s available in your kitchen; although you may wish to buy some useful kitchen utensils to help with making the truffles.

The main tools I use are:-

  • Kitchen scales
  • Spatulas and spoons
  • Stainless steel steamer
  • Pyrex glass bowl
  • Plastic pudding bowls
  • Baking trays
  • Large marble pastry board and large glass worktop saver
  • Mini scoop (about the size of a teaspoon)
  • 3 piece dipping set for chocolate making

Most of the equipment is self-explanatory, but the last three items listed above may need a little bit more explanation.

Marble Pastry Board and Glass Worktop Saver

With chocolate making you want to work on a cool surface, as it does aid the balls of filling and the final chocolate coated truffles to keep their shape better. Plus, if you’re into tempering chocolate (which I’m not) a cool surface is essential.

Marble is an ideal cool surface, and glass is a good substitute if you don’t have marble available.

Mini Scoop

The mini scoop is for scooping out a teaspoonful of filling for making the balls, which are then coated in cocoa powder before being re-cooled in the fridge.

You can use a teaspoon, which I did for the first couple years, but it’s a lot messier and requires more effort to roll the balls of filling in the palms of your hand, in order to coat them in cocoa powder before re-cooling. Consequently the heat from the palms of your hands re-heats the filling and makes it go even gooier and liquidly; so it’s less likely to keep its shape.

Therefore, by using a scoop, you can just drop a blob of filling straight into the cocoa powder, and then quickly roll it into balls, with minimal contact time with the palm of your hands; rather than trying to scrape the filling out of the teaspoon and then having to give it some shape with your hands before dropping it into the cocoa powder.

Chocolate Making Dipping Set

When dipping the filling into the chocolate you can use a spoon or fork to scoop it back out, which is what I did for the first few years; but I find the dipping set does a much better job, and makes it a lot easier.

Waste Not Want Not

Once I’ve dipped all the truffle balls in the chocolate, I then spoon pour any melted chocolate left over into chocolate moulds, which are then placed in the fridge to set.

Chocolate mould for any remaining melted chocolate once all the truffles are made.

Chocolate mould for any remaining melted chocolate once all the truffles are made.

Chocolate Minimum Cocoa Content by Nation

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Arthur Russ

Your Comments

Arthur Russ (author) from England on December 23, 2019:

Thanks Liz and Linda, and with just a few simple ingredients, they are lush; and my personal favourite are the lemon curd ones.

Linda Crampton from British Columbia, Canada on December 22, 2019:

These sound like delicious treats. I love all the ingredients that you've used, especially the lemon curd. Thank you for sharing the recipe and the tips.

Liz Westwood from UK on December 22, 2019:

That sounds like a good technique for hub writing. I do a mixture of photos leading versus writing leading on my hubs. The beauty of this recipe is the relative simplicity of the ingredients.

Arthur Russ (author) from England on December 22, 2019:

Thanks. Yep, packaged well, they would go down a treat. If you do have a go I'd be interested to hear how they turn out, and what techniques you used, and the type of chocolate; and any tips you may have to offer from your experience etc.

It took me about 3 days to put the article together, two days to prepare the photos and draft notes, and one day (5 hours) to write it.

I always like to start with the photos first; format them for the web, then put them together and sort them into order. Then I use the photos as a guide for the text e.g. by having the photos on one side of the screen, and the word document on the other side. That way, the photos lead me into what I want to say e.g. each photo tells a story, and I just follow the story the photos tell me rather than trying to picture it all in my mind.

Obviously different people use different techniques (that work for them) when writing, but that's the technique that works well for me; for writing this type of document.

Liz Westwood from UK on December 22, 2019:

I am impressed at how quickly and how thoroughly you have turned this hub out. Also very pleased that you have done so, as these look like a tasty festive treat. I even wonder about having a go at these sometime as gifts. Packaged well, they would go down a treat.

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