Mint-flavoured tennis truffles

    2 hours

    Joanne Todd, pastry chef to Guoman Hotels, shares her recipe here to celebrate Wimbledon tennis. These truffles have a cream, mint and white chocolate centre, dipped in white chocolate.


    Midlothian, Scotland, UK
    1 person made this

    Makes: 35 truffles

    • 240g whipping cream
    • 1 half bunch of fresh mint leaves
    • 40g blossom honey
    • 580g white chocolate, melted
    • 10g crème de fraise liqueur
    • 100 to 200g white chocolate, for coating
    • yellow food colouring
    • icing sugar

    Prep:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Heat the cream, mint leaves and honey in a small pot. Once boiled, blend until smooth and pass through a fine sieve.
    2. While the mixture is still warm, add a little warm cream in stages to the 580g melted white chocolate and beat with a spatula. This will ensure that the mixture doesn’t curdle and becomes smooth.
    3. Once the mixture is smooth, mix in the crème de fraise. Chill until set, at least one hour, then roll into balls and re-chill.
    4. Once chilled, melt the remaining white chocolate but ensure that it’s not hotter than 35 degrees C. Add a little yellow food colouring to the melted chocolate.
    5. Dip your truffle balls into the melted chocolate and leave to cool. Stir a small amount of water into the icing sugar to make a thick icing.
    6. Once set, pipe on white icing lines (to resemble the lines on a tennis ball) using a pastry bag fitted with a tip.


    Serve with cocktails or afternoon tea!

    See it on my blog

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