White chocolate cranberry Cointreau truffles

What better way to finish off a Christmas feast than with these chocolate, cranberry and Cointreau treats.

  • 5 mins cooking
  • 1 hr marinating
  • Makes 55
  • Print


White chocolate cranberry Cointreau truffles
  • 2 cup dried cranberries
  • 1/2 cup cointreau liqueur (or other orange liqueur or substitute with freshly squeezed orange juice)
  • 100 gram butter
  • 375 gram (1 packet) white chocolate melts
  • 2 1/2 cup icing sugar
  • packet of white chocolate melts, to dip
  • gold foil truffle cases for presentation


White chocolate cranberry Cointreau truffles
  • 1
    Place dried cranberries and Cointreau in a microwaveable jug and cook on high for three to four minutes. Cool. The cranberries will absorb the Cointreau and plump up.
  • 2
    Add the butter and white chocolate melts. Microwave in 30-second bursts, stirring after each, until melted. Stir in the icing sugar and allow the mixture to cool enough to handle.
  • 3
    Roll into balls the size of large marbles. Place these on a plastic tray and freeze for at least an hour until solid.
  • 4
    Place second packet of melts in a small metal bowl over a saucepan of hot water and gently melt until smooth.
  • 5
    Using a dipping fork, dip each frozen truffle in white chocolate and allow to set on a sheet of non-stick baking paper or tinfoil. Place each truffle in a case, then box or package in cellophane, decorating with festive ribbons and trims.

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