I have an unreasonable craving for the winter spices. And I don’t mean the savoury kind!
I mean the sweet, warming, I wanna curl up infront of the fire with a hot chocolate and kitten kind. 🔥 The ‘pumpkin spiced’ kind. ‘Pumpkin spiced’ has become a descriptive term for anything containing my favourite selection of spices – whether there happens to be any pumpkin in the recipe of not! This recipe began life as a pumpkin spiced truffles recipe, then I caught myself on….
I first played about with these spices in last years Winter Spiced Latte recipe, which I have lovingly recreated time and time again. Mirroring these spices in a chocolate truffle seemed a bit of a no brainer! However, it did take me a while to decide on the chocolate. I didn’t want to over power the spices, or create anything too heavy. I eventually settled on white chocolate – and i think it was the right decision. The espresso makes sure they don’t seem to sickly. And the white chocolate enables the nutmeg and cinnamon to shine through. YUM.
Winter Spiced White Chocolate Truffles
Laura Anne Bradley
Serves Approx 30
15 minPrep Time
10 minCook Time
25 minTotal Time
- 110g White Chocolate ( I used Lindt )
- 2 Tbsp Fresh Espresso
- 50g Cold Butter - grated
- 2 Tbsp Double Cream ( I used one double cream & one Pumpkin Spiced Baileys )
- 50g Ground Almonds
- 1/2 Tsp Nutmeg
- 1/2 Tsp Cinnamon
- Approx 50g Dark Chocolate - finely grated ( again I used Lindt )
- Break the white chocolate into small chunks and heat over a low heat.
- Add the espresso and mix until combined into a smooth cream.
- Remove the pan from the heat and add the grated butter spoon by spoon. Stirring until the butter melts into the mix.
- Pour into a cool bowl and mix in ground almonds, spices and double cream and / or Baileys.
- Place in the fridge and chill until set. Approx 2/3hrs.
- Once the mix is firm to the touch it is ready to be made into truffles!
- Take teaspoons of the mix and roll between dry, cool hands into balls. You can make them any size, but I like them on the smaller side.
- Toss in the dark chocolate to coat and place on board to be finished in the fridge.
- Chill the completed truffles until require.
Chocolate truffles of any kind are the perfect Christmas treat to have waiting for unexpected visitors; or just as a cheeky evening snack for yourself!
They’ll keep for around 5 days in the fridge – but you can also freeze them before dusting. Take out of the freezer the night before you need them and dust with chocolate just before serving. Apologies to anyone with nut allergies – but i find these winter spiced white chocolate truffles need the ground almonds to keep the slightly softer set white chocolate from creating wet truffles. I have a recipe coming up shortly with dark chocolate that will be nut free. I promise.
Do you make any treats in particular in the run up to Christmas? I’d love to hear all about you favourites!