Fruitcake White Truffles 

  • Preparation 30 MIN
    Cooking 5 MIN
    Waiting 6 H
  • Makes 20 truffles, approximately 







  1. Place the chocolate in a bowl. Set aside.
  2. In a saucepan, bring the cream, corn syrup, and liqueur to a boil. Remove from the heat. Pour over the chocolate. Allow to melt 1 minute, without stirring.
  3. With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Add the candied fruit and walnuts.
  4. Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.
  5. Line a baking sheet with parchment paper.
  6. With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes. 


  1. In a bowl over a double boiler, melt the chocolate and let it cool.
  2. Place the ginger snap cookie crumbs on a shallow plate. Set aside.
  3. For this step, you may want to wear a latex glove. Lightly dip the truffle in the chocolate and roll in the palm of your hand to coat it with a thin layer of chocolate. Roll the truffles in the cookie crumb and place on the baking sheet.
  4. Allow to set for 3 hours or overnight. Repeat with the remaining truffles.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 truffles

Content % Daily Value
Calories 290  
Total Fat 17 g  
Saturated Fat 10 g  
Sodium (salt) 85 mg  
Carbohydrates 31 g  
Fibre 0 g  
Protein 3 g