Candy Cane Truffles

Left over candy canes are a thing of the past.  Try these delicious truffles, for a modern take on an old recipe. Creamy white chocolate on the outside, with a surprising crispy peppermint filling.  One is just not an option! Have a cool Yule.

Prep Time: 15 Min

Cook time: 1hr 20

Serves: 20


100g butter shortbread
60g candy canes lollies
375g white chocolate buttons
1 tbsp thickened cream
¼ tsp red food colouring
375g white chocolate buttons (I use nestle)
1 tube red writing icing, plus green if you like


Line a small tray with baking paper

Crush or process your biscuits until a fine crumb.  Pour into a bowl, then do the same with your candy cane, mix together well.

Over a pan of simmering water, in a separate heatproof bowl, slowly melt the first batch of white chocolate until smooth and silky.

Sprinkle the biscuit and candy cane crumbs into the chocolate, add the cream and red food colouring mix well.

Squeeze and roll the mixture into 20 balls place onto your tray and chill for 1 hour.

Melt the 2nd batch of white buttons, remove from the heat, allow to cool for about a minute. Then one at a time, dip and coat your truffles.

Place back on the baking paper and chill to set.

Repeat the last step and double dip if you like for an extra thick coating.

Then using your red writing icing, create your candy cane decoration.

Chill, then eat immediately in front of a great movie – Love Actually is a great one!