White chocolate and cranberry truffles


Serves: Makes approx 20
  • 150g fresh cranberries
  • 3 tbsp Cointreau
  • 1 tsp granted orange zest
  • 500g white chocolate
  • 600g double cream
  • 25g unsalted butter
  1. Place the cranberries, Cointreau and orange zest in a small pan, bring to a simmer and cook until softened and syrupy. Leave to cool.
  2. Break 300g of the chocolate into small pieces and put into a heatproof bowl. Place the cream and butter into a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted. Stir in the cranberries and leave to cool, then place in the fridge for 4 hours or overnight. With a small spoon or melon baller scoop spoonfuls of the mix and roll into balls, then pop into the freezer for approx 30 mins. Melt the remaining chocolate in a bowl over simmering water. Place each ball on a fork and coat in the melted chocolate,, place on a sheet of baking parchment, leave to set in the fridge. Serve straight from the fridge.


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