Ingredients
Method
White chocolate and frangelico truffles
1.In a medium saucepan, place cream, butter and white chocolate; stir over low heat until chocolate melts. Stir in nuts and liqueur; pour mixture into small bowl. Cover; refrigerate, stirring occasionally, about 1 hour or until mixture thickens but does not set.
2.Roll rounded teaspoons of mixture into balls; refrigerate truffles on tray until firm.
3.Working rapidly, dip truffles in dark chocolate; roll gently in hands to coat evenly. Return truffles to tray.
4.Drizzle truffles with extra white chocolate; refrigerate, uncovered, until chocolate is completely set.
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