White Chocolate Truffles

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“These moreish chocolate coated truffles contain a fruity surprise. They make a super gift or a special treat with after-dinner coffee.”
30 truffles

Ingredients Nutrition

  • 11 ounces good white chocolate
  • 4 tablespoons double cream
  • 3 tablespoons mincemeat


  1. Line a baking tray with plastic film.
  2. Break (200g) 7-oz of the white chocolate into pieces.
  3. Place in a pan with the double cream and heat very gently until melted.
  4. Remove pan from the heat; add the mincemeat.
  5. Stir until the suet in the mincemeat has melted.
  6. Pour the mixture onto the lined baking tray; chill in the fridge for 1 hour until firm.
  7. Shave the remaining white chocolate into small pieces using a potato peeler, or roughly grate; place on a large plate.
  8. Once firm, divide the chilled mincemeat mixture into 30 pieces; roll into small balls with your hands.
  9. Turn in the chocolate shavings to coat.
  10. Place on a tray and chill for 1 hour until firm.
  11. To prevent the mixture from sticking, dust your hands lightly with icing sugar before rolling the truffles.
  12. The truffles will keep for up to 5 days in an airtight container in the fridge.
  13. For colour contrast, roll the truffles in milk chocolate shavings instead of white.

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