Crunchie honeycomb truffles: when you find a good truffle recipe (like these Oreo truffles), it starts you thinking what other flavours you could make.
The secret to these truffles is that the filling has a Crunchie spread with mini honeycomb pieces, which stay crunchy inside the truffles.
For the truffle filling
The filling for these truffles is adapted from a traditional chocolate ganache truffle filling. Take some double cream, real butter and some Crunchie honeycomb spread and add to a pan.
The cream makes the truffles rich and decadent, the chocolate adds a rich chocolately-ness to the truffles. The Crunchie spread adds the unique Cadbury chocolate flavour, and also has lots of mini honeycomb pieces in which will stay crunchy once these truffles have set.
Melt everything in a pan until it's melted and combined, then pour into a large (ideally shallow) bowl. Put this bowl in the fridge for 3-4 hours to set and make the truffles easy to roll.
Rolling the truffles
Once the mixture has chilled for a few hours, take a spoon (or small ice cream scoop or melon baller) to take chunks of the truffle mixture. Roll into a ball and place on a lined baking tray. Try to work as quickly as you can, as the truffle mixture will start to get sticky as it warms up.
If you need to, pop the truffle bowl back in the fridge for a couple of minutes, or run your hands under cold water to keep them cold.
Once you've rolled them all out, leave the truffles in the fridge for another 30 minutes to set.
For the chocolate coating
Melt your chocolate (I melt mine in 30 second bursts in the microwave) then dip your truffles into the mixture. I find two forks work best for this too. Place each chocolate covered truffle back onto the lined baking tray.
Sprinkle a little bit of crushed Crunchies onto each truffle. Once you've covered and sprinkled all the truffles, leave them to set at room temperature.
Storing the truffles
These truffles should keep well at room temperature, for 3-4 days.Print
Rich chocolate honeycomb truffles covered in chocolate and topped with crushed Crunchie pieces
For the truffles
- 350 g milk chocolate
- 120 ml double cream
- 165 g Crunchie honeycomb spread
For the chocolate coating
- 250 g milk chocolate
- 60 g Crunchie bars (crushed)
- In a medium saucepan, place the milk chocolate, double cream, butter and Crunchie spread.
- Melt over medium-low heat until everything has combined.
- Pour the melted truffle mixture into a bowl, and refrigerate for 3-4 hours, until set.
- Roll the mixture into truffle sized balls, and place on a baking tray lined with greaseproof paper.
Refrigerate for another 30 minutes.
- Melt the chocolate in a bowl in the microwave. Dip the truffles into the melted chocolate and place back on the baking tray.
Before the chocolate sets, sprinkle on some crushed honeycomb pieces.
- Leave the truffles at room temperature until the chocolate sets.