Chocolate Biscuit Truffles
These indulgent Belgian truffles combine white and dark chocolate with double cream and butter for a rich, creamy centre. Crumbled shortbread biscuits, chopped dried fruit and fresh orange zest are stirred through the mixture before chilling. Once firm, the truffles are shaped and rolled in icing sugar or cocoa powder for a classic finish. This recipe makes about 30 truffles and is ideal for a dessert or afternoon tea treat.
Ingredients
- 142ml pot double cream
- 150g white chocolate broken into cubes
- 150g dark chocolate broken into cubes
- 50g unsalted butter
- 4 shortbreads fingers, or biscuits, crumbled roughly
- 85g dried fruit (chopped apricots and cranberries are good)
- zest 1 orange
- icing sugar for rolling
- cocoa powder for rolling
Method
- Place the cream into a small saucepan and heat it until it just begins to boil. Have the white and dark chocolate pieces ready in two separate bowls, adding half of the butter to each. Pour half of the hot cream over each bowl of chocolate. Leave for about 1 min before stirring until the mixture is completely smooth and melted. Set aside to cool.
- Share the crumbled shortbread fingers, dried fruit and orange zest equally between the two bowls of chocolate mixture. Stir everything together thoroughly, then place the bowls in the refrigerator to chill for at least 4 hrs until the mixture is firm.
- Use a teaspoon to scoop portions of the chilled mixture, then shape them into small balls. Sift icing sugar onto a plate and coat the white chocolate truffles in it. Repeat the process with cocoa powder for the dark chocolate truffles. Return the finished truffles to the fridge until you are ready to serve them. They can be prepared up to a day ahead.
Nutrition (per serving)
Calories118 kcal
Fat8 g
Saturates5 g
Carbs12 g
Sugars10 g
Fibre1 g
Protein1 g
Sodium16 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinebelgian
