White Chocolate Truffles

1. 1

   Line a baking tray with plastic film.

2. 2

   Break (200g) 7-oz of the white chocolate into pieces.

3. 3

   Place in a pan with the double cream and heat very gently until melted.

4. 4

   Remove pan from the heat; add the mincemeat.

5. 5

   Stir until the suet in the mincemeat has melted.

6. 6

   Pour the mixture onto the lined baking tray; chill in the fridge for 1 hour until firm.

7. 7

   Shave the remaining white chocolate into small pieces using a potato peeler, or roughly grate; place on a large plate.

8. 8

   Once firm, divide the chilled mincemeat mixture into 30 pieces; roll into small balls with your hands.

9. 9

   Turn in the chocolate shavings to coat.

10. 10

    Place on a tray and chill for 1 hour until firm.

11. 11

    To prevent the mixture from sticking, dust your hands lightly with icing sugar before rolling the truffles.

12. 12

    The truffles will keep for up to 5 days in an airtight container in the fridge.

13. 13

    For colour contrast, roll the truffles in milk chocolate shavings instead of white.

* Per serving · 4 servings · Values may vary.

No additional tips available.