White chocolate truffles

Make tea-scented truffles look pretty with cocoa powder, icing sugar or crushed pistachios
White chocolate truffles
  • Rating:
  • Serves: makes 14
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 20 mins chilling
  • Effort: medium


  • 200 g white chocolate
  • 5 tsp strong lapsang souchong or green tea
  • 3 tsp clear runny honey

to coat

  • pistachio nuts, blitzed in a food processor
  • cocoa powder
  • icing sugar, dyed pink with food colouring


1. Patiently melt the chocolate in a bowl over a saucepan of slow simmering water. If you try and do this too fast, you will cause havoc with the chocolate.

2. Once melted, mix in the tea 1 teaspoonful at a time, taking care not to waltz the chocolate around the bowl more than a few short times. The chocolate will hate this, seize up and crystallise, which is exactly what we are hoping for.

3. At the 'tantrum' stage, mix in the honey with a spatula until the chocolate is cheerful again- it will gloss and smooth up almost instantly. Place the soothed chocolate in the fridge for 20 minutes until just set.

4. To coat: scoop up the mixture into teaspoon sized balls and roll in the coatings. Set aside on a plate or in a jar to serve, and keep in the fridge until you want them.

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