- 100g Double Cream
- 200g White Chocolate (at least 30% cocoa bean) & 50g grated for coating truffles
- 25g Best Butter
- 1/2 tsp vanilla
- 1\4 tsp cinnamon
- 2 the brandy or rum
Melt the butter, cream and 200g white chocolate gently in a bowl over a pan of simmering water.
When the mixture is all melted, remove from the heat and add the vanilla, cinnamon and brandy or rum and stir. Cool the mixture and then chill in the fridge overnight. Roll into small balls and coat in the grated white chocolate, leave on a tray and chill in fridge until ready to serve.