• < Previous
  • Jam and Chocolate Truffle Balls | Dukkan

  • Next >

Jam and Chocolate Truffle Balls

Jam and Chocolate Truffle Balls

There’s nothing better than a good piece of chocolate to satisfy a sweet craving...or jam and chocolate truffle balls to satisfy a craving for rich, decadent, chocolate. This recipe is similar to an Australian lamington cake, but better because it gets the ratio of mushy chocolate cake to sweet strawberry jam perfectly. 

Lamingtons are somewhat known in the U.K. where people traditionally ate small pieces of cake with tea, a meal that has confused all non-Brits for a century or so. What is tea? A meal before dinner? An afterschool snack for adults? A substitute for supper? We could never understand it, but we know that the Brits are quite serious about their baked goods– and so are the Australians who are known to be the inventors of lamington cakes. The first recipe for lamingtons appeared around 1900, and they have become an Australian dessert thanks to the chef of the British governor Lord Lamington who invented them for the governor’s impromptu guests. 

Lamingtons are a sponge cake filled with strawberry jam and coated in dessicated coconut. They’re sometimes filled with cream and made with a vanilla-based sponge cake. The concept of cake with a jam filling and coated in desiccated coconut surprises people, it’s a bit old fashioned but a very good marriage of flavors.  But, a true crowd-wower is jam and chocolate truffle balls: a riff on lamington made with chocolate pound cake rather than regular vanilla sponge cake and jam. The pound cake gives the dessert a denser texture and flavor, and the fruit of a good strawberry jam helps to cut the chocolate with a different sort of sweet flavor. Add a smattering of crushed hazelnuts to coat the chocolate ball et voila! You have a truffle! 

These are very easy to make and children absolutely adore these bite-sized treats. These are great to serve at childrens’ birthday parties, keep on hand for quick snacks to satisfy a sweet tooth, or to pack in school lunches. They keep well for about 5 days if stored in an air-tight container in the fridge, but we doubt they’ll last that long in anyone’s home! Make these and serve as with all desserts in the Middle East with a strong cup of mint tea. 

Notes: The pound cake can be made a day ahead of time and stored in an airtight container until you make your jam and chocolate truffle balls. Make sure that the pound cake has completely cooled before combining it with the other ingredients. Also, don’t be surprised by the addition of cola soda to the batter for the pound cake: cola soda makes a chocolate pound cake moist.



Dessert, Snacks




30 Minutes




For the pound cake:


2 ½ sticks unsalted butter 

3 cups all purpose flour

½ cup cocoa powder 

½ teaspoon salt 

½ teaspoon baking powder 

1 ½ teaspoon vanilla essence

3 cups sugar 

6 medium sized eggs

1 cup milk 

1 can regular cola soda

For the jam chocolate truffle balls: 


1 pound cake 

⅓ cup Dukkan strawberry jam

100 grams dark chocolate 

1 cup roasted and crushed hazelnuts OR

1 cup dessicated coconut


Step 1:

To prepare the pound cake, preheat the oven to 350 degrees Fahrenheit and as it warms up, grease a 10 inch loaf pan with butter. 


Step 2:

Sift the flour, baking powder, salt and cocoa powder together in a bowl and then set aside. 


Step 3:

With an electric mixer, cream one stick of butter with the sugar until light and fluffy, being careful to add sugar bit by bit to ensure it’s been fully incorporated.Then, beat each egg with the combined sugar and butter one at a time until fully incorporated. 


Step 4:

Add the flour and the milk to the mixture and mix until fully incorporated. Then add the cola until fully incorporated. 


Step 5:

Pour the batter into the baking pan and bake for 50 minutes or until a toothpick inserted comes out clean. 


Step 6:

Let the cake cool down for 20 minutes before taking it out of the pan and placing it on a cooling rack until it completely cools. If you try to cut it before it cools, it will crumble and lose a bit of its density.  


To assemble the chocolate truffle balls: 


Step 1:

In a food processor, crumble the chocolate pound cake until its texture becomes fine crumbs. Set aside the chocolate crumbs in a large bowl. 


Step 2:

Melt the chocolate in a bain marier, or melt in the microwave in increments of 10 seconds depending on the strength of your microwave. We want it to melt and not burn. 


Step 3:

Combine your chocolate pound cake crumbs, strawberry jam and melted dark chocolate and knead until all ingredients are fully incorporated and it becomes a soft mixture. It should hold well, but if need be, add another tablespoon of strawberry jam. 


Step 4:

Using clean hands, scoop up small amounts of this chocolate mixture and roll into balls using the palms of your hands to create balls about the size of a golf ball. Transfer the balls gently onto a plate. 


Step 5:

Place your roasted and crushed hazelnuts into a deep bowl with enough space that would allow you to roll a ball so as to coat with hazelnuts. The hazelnuts can be pounded by the use of a mallet or bottom of  a jar. You can even give them a blitz in the food processor but make sure not to turn them into a powder, you want a bit of rough chopped texture from the nuts so as to role your balls in. 


Step 6:

Once you’ve coated all your balls, you can place them individually in mini cupcake liners or store them in an airtight container.

My cart

No products in the cart yet !

Total :

TAKE 10% OFF ON YOUR FIRST ORDER GET 10% OFF Sign up to get updates on product launches, recipes and a 10% discount on your first order! -->