Candy Cane Truffles

Candy Cane Truffles


½ cup (125ml) pouring cream

40g unsalted butter, chopped

3 ½ cups (550g) white chocolate melts

10 small candy canes (120g), crushed

1 cup (160g) icing sugar sifted


  1. Place the cream and butter in a small saucepan over high heat and bring to the boil.
  2. Place the chocolate in a medium heatproof bowl and top with the hot cream mixture.
  3. Place the bowl over a saucepan of simmering water and using a metal spoon, stir until the mixture is melted and smooth.
  4. Add the candy cane and mix to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2-3 hours or until just firm.
  5. Spread the sugar on a large baking tray.
  6. Roll teaspoonfuls of the truffle mixture into balls and roll in the sugar to coat.
  7. Place on a tray and refrigerate for 30 minutes or until firm. Makes 45.


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Midwest Foods Dubbo