White Chocolate Truffles

340g (12oz) white chocolate
190ml (0.33pt) double cream
140g (5oz) white chocolate
Clear glitter flakes
Place the chocolate in a large bowl.  In a saucepan slowly bring the cream just to the boil, then pour it over the chocolate.  Stir until completely melted and allow to cool.
When it’s firm enough, scoop it into a piping bag fitted with a […]

340g (12oz) white chocolate
190ml (0.33pt) double cream
140g (5oz) white chocolate
Clear glitter flakes

Place the chocolate in a large bowl.  In a saucepan slowly bring the cream just to the boil, then pour it over the chocolate.  Stir until completely melted and allow to cool.
When it’s firm enough, scoop it into a piping bag fitted with a large plain nozzle.  On a flat baking sheet covered with silicone paper, pipe out long ‘sausages’ of truffle mixture.  Place in the fridge until completely firm.

Using a sharp knife cut the ‘sausages’ diagonally into 30 pieces.  Melt the remaining white chocolate in a bowl set over a pan of hot water.  Using cocktail sticks, dip the truffles into the melted chocolate, allowing any excess to run off.  Sprinkle with clear glitter flakes before the chocolate has set.

Store in the fridge and eat the truffles within two days.