Billington’s sugar has partnered with renowned London-based chocolatier Paul A Young to create Billington’s Triple Sweet Truffles for Easter. Made using three of the Billington’s sugars; Light Muscovado, Dark Muscovado and Molases, they have a deep caramel taste that perfectly complements the rich chocolate surrounding. They can be bought up until Easter from Paul A Young’s shops or by phone, but we have a recipe that means everyone can make them at home too!

Billington’s Triple Sweet Truffles are available from Paul’s three London chocolateries. RRP £2, a gift of four, RRP £9, a gift of 9, RRP £15.50, a gift of 15, RRP £26, a gift of 25, RRP £40, or a gift of 42, RRP £65.00.


For the ganache:

  • 250ml water
  • 75g Billington’s unrefined light muscovado
  • 125g Billington’s molasses
  • 500g Michel Cluizel 50% Madagascan milk chocolate (or milk chocolate of 40% and above cocoa solids), chopped into very small pieces

To roll truffles:

50g cocoa powder

For the coating:

  • 300g 70% cocoa solids dark chocolate – Valrhona Guanaja or other preferred 
  • 150g 100% cocoa solids Madagascan dark chocolate
  • 100g Billington’s dark muscovado


For the ganache:

  • Bring the water, molasses and light muscovado to a simmer, until all the sugar has melted.
  • Pour on the chopped chocolate and whisk well until very smooth and thick.
  • Pour into a food container and allow to cool, then refrigerate for at least two hours.

To roll truffles:

  • Once your ganache is refrigerated and set, scoop out nuggets to your required size and place on to a parchment-lined baking tray.
  • Using the cocoa powder to dust your fingers so the ganache doesn’t stick, roll the ganache into even balls.
  • Place back onto the sheet and pop back into the fridge for half an hour.

For the coating:

  • Chop both the chocolates into small pieces and mix together in a glass or metal mixing bowl.
  • Place on a pan of very hot, but not boiling, water, making sure the bottom of the bowl does not touch the water. Melt for at least an hour, mixing occasionally. 

Tempering the chocolate:

Be brave and work swiftly. If it goes wrong, lumpy or sets too quickly, you can re-melt your chocolate and start again, so nothing is wasted. Practice makes perfect.

  • Melt the chocolate for at least an hour, using the same method detailed above.  The chocolate should be at 55­­°C – you can check this with a digital thermometer. 
  • Take the chocolate off the heat and wipe the bottom of the bowl to remove any water.
  • Pour the chocolate onto a marble or glass slab, leaving a small amount in the bowl (about a quarter).
  • Spread the chocolate across the slab with the pallet knife then scrape back into the middle of the slab. This can be a bit tricky at first but keep going as it won’t take long to master. 
  • Repeat this process until the chocolate on the slab has cooled to 27°C (the temperature chocolate begins to set /crystalize).
  • Quickly scrape the chocolate back into the bowl with the warm remaining chocolate and mix very well. 
  • The temperature of the chocolate should now be at 31°C/32°C, which is the working temperature, meaning you can coat, mould and create anything from the chocolate.
  • Dip the end of the pallet knife into the chocolate and allow it to set. If it is smooth and shiny, then you have tempered chocolate.

Finishing the truffles:

  • Using your fingers, dipped in the tempered chocolate, roll the truffle to put a thin layer of chocolate around the ganache.
  • Once they are set, repeat the process and before the chocolate sets sprinkle the dark muscovado on top of the truffle.  They will set quickly, within a couple of minutes, and then they are ready for you to indulge.

Storing and serving suggestions:

Keep your truffles in a cool place, but not the fridge. They will last seven days. Finish your Easter gift by placing in cellophane bags with ribbons, or in half an Easter egg, or use the truffles to decorate the top of your traditional Simnel cake, made with generous quantities of Billington’s unrefined sugar.