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White honeycomb truffles



25 piece(s)

  • 180 g Good quality white chocolate, Broken into squares
  • 85 g thickened cream
  • 2 teaspoons Coffee liqueur
  • 130 g Honeycomb
  • 200 g white chocolate melts
  • Edible gold dust to decorate

Recipe's preparation

  1. Put honeycomb in Closed lid and lock lid. Press turbo button 1-2 times for 1 sec. Set aside


  2. Place chocolate  in Closed lid and chop for 10 seconds on speed 8

  3.  Add cream and heat and mix for 3 minutes at 50 degrees speed 2

  4.  Stir in liqueur, and allow to cool

  5. Stir in honeycomb, and refrigerate for about two hours

  6. Roll teaspoons of mix into balls, and set aside.

  7.  Place melts into clean dry bowl, and melt on 50 degrees for 3 minutes.

  8.  Dip each truffle into melted chocolate and set aside on a baking paper lined tray (or the slipmat on a tray)

  9. Refrigerate until chocolate is set, then decorate with gold dust and serve in mini paper cases


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • on a warm day try freezing

    Submitted by Pinkscrapbooker on 20. November 2011 - 08:15.

    on a warm day try freezing these for two hours before chocolate coating, instaed of refrigerating

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