Prep 1 hr
Cook 1 hr
These moreish chocolate coated truffles contain a fruity surprise. They make a super gift or a special treat with after-dinner coffee.
- 11 ounces good white chocolate
- 4 tablespoons double cream
- 3 tablespoons mincemeat
- Line a baking tray with plastic film.
- Break (200g) 7-oz of the white chocolate into pieces.
- Place in a pan with the double cream and heat very gently until melted.
- Remove pan from the heat; add the mincemeat.
- Stir until the suet in the mincemeat has melted.
- Pour the mixture onto the lined baking tray; chill in the fridge for 1 hour until firm.
- Shave the remaining white chocolate into small pieces using a potato peeler, or roughly grate; place on a large plate.
- Once firm, divide the chilled mincemeat mixture into 30 pieces; roll into small balls with your hands.
- Turn in the chocolate shavings to coat.
- Place on a tray and chill for 1 hour until firm.
- To prevent the mixture from sticking, dust your hands lightly with icing sugar before rolling the truffles.
- The truffles will keep for up to 5 days in an airtight container in the fridge.
- For colour contrast, roll the truffles in milk chocolate shavings instead of white.