New Year Treats Part 2: White Chocolate Hazelnut and Dark Chocolate Raisin Truffles

What I like most about truffles is, they are easy to make and you can let your imagination do the rest! The last time I made truffles, I followed the recipe, but this time it was a real impromptu. I made two types of truffles: hazelnut and white chocolate dip truffles and dark chocolate raisin cocoa dip truffles.

You can add whatever you like to your ganache: candied orange peels, candied gingers, raisins, almonds, hazelnuts, walnuts, some orange zest, lemon zest or some red pepper.

Black and White Truffles

makes 20 truffles


  • 200 gr (7 oz.) dark chocolate
  • 200 gr (7 oz.) heavy cream
  • handful of chopped hazelnuts (for white truffles)
  • handful of raisins (for dark truffles)

For dipping:

  • 100 gr (3.5 oz.) white chocolate, melted (for white truffles)
  • ½ cup chopped hazelnuts (for white truffles)
  • 100 gr (3.5 oz.) milk chocolate, melted (for dark truffles)
  • cocoa powder (for dark truffles)


Heat the cream in a pan until it starts to boil.

Remove the pan from heat, and add the dark chocolate. Stir well until all the chocolate is melted.

Divide the ganache into two parts. Add hazelnuts to the first one and raisins to the second. Spread each part thinly to a pan with parchment paper on bottom, and let them cool in the refrigerator for an hour.

Take a piece from the ganache with a little spoon, roll with your hands and form little balls, and dip each ball to 1- white chocolate, 2- hazelnuts or 1- milk chocolate, 2- cocoa powder.

Keep truffles in the refrigerator.

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