White chocolate truffles

Place the cream and half the chocolate in a medium heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and the mixture is smooth (see microwave tip 1). Remove from heat and stir in liqueur. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.

Line a tray with non-stick baking paper. Use a teaspoon to scoop out 1 1/2 teaspoonsful of the chocolate mixture and use your hands to roll into a ball. Place on the lined tray. Repeat with remaining chocolate mixture. Place in the fridge for 15 minutes or until firm.

Place the remaining chocolate in a medium bowl and place over the saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir gently for 4 minutes or until chocolate melts and is smooth (see microwave tip 2). Remove from heat.

Line a tray with non-stick baking paper. Use 2 forks to dip a truffle into the melted chocolate to evenly coat. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess melted chocolate. Transfer to the lined tray. Repeat with the remaining truffles. Set aside for 30 minutes to set.