Chocolate Biscuit Truffles
Indulge in these delectable truffles made with a luscious combination of creamy white and dark chocolate, speckled with tender dried fruits and zesty orange essence enveloped in a delicate dusting of icing sugar and cocoa. Perfect for satisfying sweet cravings or as a delightful homemade gift for loved ones.
— Constant Cookbook
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 fruits (chopped apricots and cranberries are good)
- zest 1 orange
- icing sugar , for rolling
- cocoa powder , for rolling
Instructions
- Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
- Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
- Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.
Cook Time
3M
Prep Time
PT20M
Yield
Makes about 30
Nutrition
- Calories: 118 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.04 milligram of sodium
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