| Servings | balls |
Ingredients
- 1/2 cup Single Cream pouring
- 40 grams Unsalted Butter chopped
- 3 2/3 cups White Chocolate Melts
- 10 Candy Canes Crushed
- 1 cup Icing Sugar
Ingredients
| |
Instructions
- Place the cream and butter in a small saucepan over high heat and bring to the boil.
- Place the chocolate in a medium heatproof bowl and top with the hot cream mixture. Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until the mixture is melted and smooth. Add the crushed candy canes and mix to combine.
- Allow to stand at room temperature for 10 minutes.
- Refrigerate for 2-3 hours or until just firm.
- Spread the sugar on a large baking tray. Roll teaspoonfuls of the truffle mixture into balls and roll in the sugar to coat.
- Place on a tray and refrigerate for 30 mins or until firm.
Recipe Notes
White chocolate melts will set more firmly than normal white chocolate and are easier to melt without seizing.
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