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(16 to 20 units)

  • 2.7 fl oz (1/3 cup) cream
  • 9 oz white chocolate
  • 2 oz diced cherries
  • 2 oz toasted European hazelnuts

For the coating

  • 7 oz white chocolate


Put the diced cherries on a paper towel to dry them as much as possible.

Separately, mince or grind the hazelnuts.

Heat the cream in a pot and once it begins to boil, add white chocolate, remove from the heat, and stir until it melts. Mix well.

Allow to cool until it is at room temperature and add the dry cherries and hazelnuts, stir and refrigerate or freeze until it hardens.

Once firm, with a baller or ice cream scoop, make balls and place over a silicone sheet or baking sheet. Put in the freezer until hard.

Melt the white chocolate for coating in a bain-marie, coat the entire ball and refrigerate until serving.