White Chocolate and Cranberry Truffles

    June 24, 2016

    • Yields: 20


    150 g 150g fresh cranberries


    3 tbsp 3 tbsp Cointreau

    1 tsp 1 tsp granted orange zest

    500 g 500g white chocolate, suitable for cooking

    600 g 600g double cream

    25 g 25g unsalted butter


    1Place the cranberries, Cointreau and orange zest into a small pan, bring to a simmer and cook until softened and syrupy.

    2Leave to cool.

    3Chop or break 300g of the chocolate into small pieces and put into a heatproof bowl.

    4Place the cream and butter into a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted.

    5If the chocolate doesn’t melt with the heat of the cream, place over a saucepan of simmering water for a few minutes and stir until the chocolate has melted.

    6Stir in the cranberries and leave to cool, then place in the fridge for 4 hours or overnight.

    7With a small spoon or melon baller scoop spoonfuls of the mix and roll into balls, then pop into the freezer for approximately 30 minutes.

    8Melt the remaining chocolate in a bowl over simmering water.

    9Place each ball on a fork and dip into the melted chocolate, swirling around until coated, place on a sheet of baking parchment, leave to set in the fridge.

    10These delicious truffles are best served straight from the fridge.


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