White chocolate truffles

(20 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

  • Makes: 44

  • Skill level: Bit of effort

  • Costs: Mid-price

These white chocolate truffles are an easy recipe to make for pure indulgence. The truffles contain brandy and double cream for a creamy, sweet centre that spills out of the solid chocolate shell. Top the truffles with red edible food dusting for something to really impress your friends and family. Although you might not think it, these truffles are easy to make and won't take you too long in the kitchen. We think they are well worth it for the delicious gooey white chocolate middles! Oh and don't forget to share them...!


  • 300g (11oz) good-quality dark chocolate, broken into pieces
  • 100ml (3 fl oz) double cream
  • 150g (5oz) butter, chopped and softened
  • 2tbsp brandy
  • 225g (8oz) good quality white chocolate, broken into pieces

To decorate:

  • Edible red food colouring dust

If you're not keen on the red food colouring dust, it's not essential. You could always use finely grated dark chocolate instead.


  1. Melt the chocolate in a small bowl set over a pan of boiling water. In another saucepan, heat the cream until almost boiling, then add to the melted chocolate and beat until smooth. Add the chopped and softened butter, and the brandy.
  2. Chill until firm enough to roll, then make into small truffle-size balls. Melt the white chocolate as you did the dark and leave to cool (but not set). Pierce each dark chocolate truffle with a cocktail stick and roll in the white chocolate.
  3. Chill until ready to serve. Just before serving, sprinkle with the edible red food colouring dust.

Your rating

Average rating

  • 3
(20 ratings)

Your comments

comments powered by Disqus

FREE Newsletter