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Custard Cream Truffles
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5 from 5 votes

Custard Cream Truffles

Simple and delicious. These white chocolate custard cream truffles are hard to resist.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Chocolate
Cuisine: British
Servings: 14 truffles


  • 100 g/ 4 oz White chocolate
  • 1 tsp Custard powder (see notes)
  • 8 tsp Double (heavy) cream
  • ¼ tsp Vanilla bean paste
  • 30 g/ 1 oz Shortbread biscuit


  • Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
  • Meanwhile put the cream into a small jug and heat until scalding (but not boiling) in the microwave
  • Use a mini whisk to mix in the custard powder until smooth (ensure no lumps remain)
  • Pour the milky mixture over the white chocolate, add the vanilla bean paste and mix in
  • Let cool to room temperature, cover and chill for 3-4 hours
  • Crumble the shortbread biscuits until they look like breadcrumbs
  • Divide the mixture into 12-14 portions weighing approx 10g each. Shape into balls and roll in the biscuit crumbs
  • Store in an airtight container in the fridge for up to 1 week. Bring to room temperature before eating


I used Birds custard powder - the type that comes in a drum and is blended with milk. I do not recommend using the Instant powder from sachets that is made with boiling water.