Before you correct me and tell me that I’ve accidentally posted a photo of a tray of potatoes: no, these really are white chocolate truffles. My original plan was to drizzle them in melted chocolate, but then our microwave decided it didn’t feel like working that day, or any day since (it looks like it’s cooking things, it sounds like it’s cooking things, but it’s just not cooking anything). I could have melted the chocolate in a bowl over some hot water instead, but I have a habit of splitting it when I do it that way, and I didn’t want to waste any more precious chocolate, so I decided to go for cocoa powder instead. Hence why I ended up with what are, at first glance, small, round potatoes.
If you can get past the fact that it feels like you’re eating a vegetable, these white chocolate truffles are gorgeous. They’re seriously fudgey (in fact, if you wanted to, you could even skip the rolling and just cut it into slabs instead) and they’re seriously rich. You only need a couple at a time to satisfy you, but if you’re anything like me, you’ll find yourself going back for another one each time you walk past the fridge. But I figure, if there’s any time of year that you’re allowed to eat a truffle every twenty minutes for eight hours straight, it’s Christmas time (and yes, I am officially declaring it ‘Christmas time’, otherwise I’ll have to feel bad about all the truffles).
These little truffles contain crushed digestive biscuits, which is a great addition – you crush them up really finely, so they don’t add a huge amount of texture, but they add a beautiful biscuity flavour which makes it feel a bit like you’re eating cookie dough. You could dress these up to be even more Christmassy with dried cranberries or raisins if you want, but I decided to keep it simple (i.e. I didn’t want anything even remotely fruit-like to dilute the chocolate). They’d make great Christmas presents if you pop a few in a little cellophane bag and tie it up with ribbon. However you’d have to have them in your house for a while without eating them, so it depends on how strong your self-control is – they’re very hard to resist. Just look at the fudginess!
- 300g white chocolate
- 250ml double cream
- 50g butter
- 60g digestive biscuits, crumbled finely.
- Cocoa powder or melted milk chocolate
- Break the white chocolate into small shards, and place in a large bowl.
- Add the cream and butter to a pan, and heat over a medium heat, stirring often, until just beginning to simmer. Continue to cook it at this temperature for a couple of minutes until the whole mixture is very hot.
- Add the cream to the white chocolate, and stir well until the white chocolate has all melted and everything is well mixed. Add the crumbled digestives, and mix again.
- Cover the bowl, and leave it in the fridge to set for at least 4 hours.
- When the mixture is completely set, use a spoon to scoop a small amount of the mixture, and roll it into a ball using clean hands. Set on a plate or baking tray lined with greaseproof paper, and repeat with the remaining mixture. Put back into the fridge for an hour or so to firm up again.
- When the truffles have firmed up again, you can decorate them how you wish – I used cocoa powder, but you can drizzle them in melted milk chocolate if you prefer (if you go for this option, you’ll need to refrigerate them again to set the chocolate).
- These truffles are best eaten from the fridge.
More white chocolate recipes:
White chocolate tiffin with cherries and pecans
White chocolate and pistachio baklava
White chocolate and vanilla fudge
White chocolate key lime pie from Kitchen Simplicity
White Christmas cupcakes from Not So Humble Pie
White chocolate snickerdoodles from Lil’ Luna
White chocolate vanilla marshmallow cake bars from Averie Cooks