Instructions

1. Place white chocolate in a large heat-proof bowl
2. Combine the liqueur and cream in a small saucepan and heat on medium high heat just until it starts to bubble around the edges of the pot
3. Pour the scalded liquid over the white chocolate then slowly stir to combine
4. Tip: If the scalded cream isn’t enough to completely melt the chocolate, pour a bit of boiled water into the saucepan you used to scald the cream, then sit your bowl filled with the chocolate and cream on top of the pot so that the steam helps to melt the remaining chocolate
5. Slowly stir together until chocolate has melted and mixture is smooth
6. Remove bowl from the saucepan, then cover with clingfilm and leave to stand at room temperature for about 30 minutes.
7. Pop the bowl in the fridge and leave mixture to firm up, overnight is best
8. When you’re ready to make the truffles, pour a generous amount of icing sugar into a bowl or large shallow dish
9. To form the truffles, use a melon baller or teaspoon to scoop small rounds of the ganache
10. Tip: If the ganache is too hard after being chilled, leave to stand at room temperature for about 20 minutes until it’s softer and easier to work with
11. Roll the balls of ganache between the palms of your hands until nicely round and smooth
12. Tip: It’s okay if the outside starts to get a little melted and sticky, the icing sugar will stick to it better
13. Coat the truffles by rolling around in the icing sugar
14. Fill glass jars, clear cellophane bags or chocolate boxes with the truffles and gift to your lucky friends!
15. Or, just eat them yourself…