Gordon Ramsay's mint chocolate truffles

(125 ratings)
Gordon Ramsay's mint chocolate truffles
Gordon Ramsay's mint chocolate truffles
  • Makes: 80-90

  • Prep time:

  • Cooking time:

    chilling time
  • Skill level: Bit of effort

  • Costs: Mid-price

Gordon Ramsay's mint chocolate truffles are the perfect treat for those weeks when you need a little chocolate indulgence. We love how the sharp flavours of the mint contrasting with the creamy richness of the chocolate make these truffles so mouth-wateringly perfect. This recipe by celebrity chef Gordon Ramsay is easy to make and perfect for doing with the kids, Gordon says; 'At home, Im raising my own little brigade of sous chefs, who are always willing to help with any recipe that involves chocolate and the possibility of licking the spoon this one certainly appeals.' Keep these for yourself or use them as the perfect homemade gifts - save money and make it personal.


  • 250ml double cream
  • 250ml single cream
  • small bunch of mint
  • 500g dark chocolate (about 70% cocoa solids)
  • 130g butter, diced
  • 130g clear honey

Coating (one or more of the following)

  • cocoa powder
  • crushed chocolate flake bars,
  • crushed amaretti biscuits,
  • finely chopped pistachio nuts or almonds

Gordon says: 'Instead of mint, you might like to flavour the chocolate truffles with a splash of brandy, or grated orange zest and a little Grand Marnier, or even fresh chilli to give a surprising but delicious kick.'


  1. Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6 minutes to infuse the cream with the mint.
  2. Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
  3. Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do so; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
  4. Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
  5. Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate. Repeat with the rest.
  6. Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve. Eat within 34 days.
Extracted from Christmas with Gordon by Gordon Ramsay, published by Quadrille (15, hardback), only available at Tesco. Photography Chris Terry

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Those are DELICIOUS! I just made them and they taste heavenly. I edited the recipe a little bit by removing the double and single cream and just used regular cream(38%) since that's all there is to get in my country(we don't even have chicken stock here). 1 hour in the fridge wasn't enough by far though. Mine would've needed about 4! Instead of mint I used rum. I had 15 drops in it. They turned out very, very smooth thanks to the honey. The chocolate taste is just delicious!

Cullen Wilson

Sorry if this sounds novice, but that is what I am. The cocoa powder I bought is very bitter. Did I get the right stuff, or not? And if not, do you think mixing in some powdered sugar would be okay? Thanks!

Danny Chapman

Wow these are delicious, thank god for this site!


had real issues with this, heated the cream/mint for several minutes over the suggested time (roughly 12 minutes on a 4.25 rotary element setting) and blended the mixtures a couple minutes after it started into a boil. after chilling overnight, I have sadly ended up with a rather expensive pudding,. assuming the cream needed to be more completely scalded, probably better to end up with slightly tough truffles, rather than no truffles at all when trying this recipe.


Ive been unable to get it to set.... third try for me, what am I doing wrong? also What if you dont have access to Clear honey?


To chill the mix and to get it to set, I used a big flat thin cooking sheet and placed it outside on the concrete on a cold winter day and it set very quickly and evenly.


May sound like a funny question, but can you freeze these? Anyone tried? Thanks

Jenny Jones

I am helping my future sister in law plan her wedding. Right now, we're working on the wedding favors. Allison is giving the reception guests a single truffle. These will make the perfect gift! I did a test run and these were easy to make and delicious! She and I began looking for packaging, and we found the cutest favor boxes from Box and Wrap! These boxes fit a single truffle, and the boxes come in all colors. Favors Done!

Katy goodtoknow Recipes

Thanks for the tip James - very useful!

Katy goodtoknow Recipes

Hi there, you could follow James's excellent tip above or use heavy cream with the highest butterfat % you can find. Enjoy!

James Asheton

For those of us in the USA that can't get Double creme, here is what I did. I figured that single creme and double creme would balance out to a milkfat content around 35 to 40 percent. I just used heavy creme and left out the half and half that I have been told is the USA equivalent of single creme. It took several hours to set in the refrigerator, but it's worked well. You have to have cold hands to keep the mixture from melting when you roll them. I have a couple of ice packs in the freezer. I have one on the counter that I get my hands nice and cold with and then I quickly roll a truffle, coat it, put it in the container that I'm keeping them in and end up with very little melted chocolate on my hands. So far, so good. Hope this helps.

Wolf Heart

alright I need a little help. I'm from America and I need to know what kind of substitute i can use for double cream. (America never has these awesome ingredients)

Jolene goodtoknow Editor

Thanks for your help CaroleBR


People who tried the recipe and failed: you need to make sure the kind of cream you're using. I'm from Brazil and here we don't easily find the double cream - our markets usually sell single creams or similars with low butterfat content. See if you're using the correct types.

Belinda in France

Double cream is a thick cream with a high butterfat content. Single cream is a pouring cream, like heavy whipping cream. Never use Elmlea, it is NOT cream but a mixture of vegetable oil and stabilisers! Yuck! Go with the real stuff, from a cow. You'll tell the difference in THIS recipe!


The recipe is referring to pouring cream that you normally use on desserts, such as elmlea or own supermarket brands. Hope this helps


Can somebody please tell me about that creams,is that a sweet cream,cooking cream,sour cream or what? Thank you!


i was wondering i only have 200g of dark chocolate what would the other ingredients measure out as and how many truffles could i make please help me out

GTK Editor

Hi Pauline, yes you can use milk rather than dark chocolate but they may take a little longer to set. Jolene


just wondering if you can use milk chocolate rather than dark chocolate


I made these this evening, but the mint didn't really come through - maybe chopping it up would be better next time? Ian, sounds to me like you're not using a large, shallow dish? The shallowness is key really to get the mixture firmed up quickly. Failing that, perhaps you need to change the temperature of your fridge? I actually used 300ml of each cream and mine came out fine, so I'm guessing that it's not the measurements that are making yours so runny!


Ian, I have the same problem - got a lovely tasting mint choc sauce, but not firm enough to make them into truffles. Any suggestions of where I might have gone wrong?? Although I'm in NZ, and we don't get single or double cream here, we just get cream - so wondering if I do them again if I need to whip half the cream to make it a bit thicker - HELP!!!


I have just made these after watching Gordons christmas programme and after an hour they are nowhere near set, the mixture tastes divine tho and I have added orange zest and brandy! I hope they set so I can wow everyone on christmas day


On my way to make these, can believe the honey will add great flavour and smoothness to the truffels. Ian I think its best to add more melted chocolate. make sure that you use butter and not margarine!


My chocolate mixture ended up very runny and has been in the fridge several hours. Ive gone over the recipe many times and have followed it exactly. Has anyone got any ideas on how to make it thicker


i made these yesterday, i absolutely LOVE em.. love love love... making em for the family on christmas..

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