Boozy white chocolate and salted caramel truffles recipe

1. Put half the white chocolate, the cream and butter in a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted, then mix until smooth. Stir in the liqueur. Pour into a shallow container or tin lined with baking paper. Chill until firm; about 5 hrs or overnight.
2. Line a baking sheet with baking paper. Use a melon baller or teaspoon to scoop truffles from the set ganache mixture, then use clean hands to briefly roll into rounds. Transfer to the lined tray: you should get about 25 truffles. Chill for 1 hr. 
3. Melt the remaining chocolate in a heatproof bowl set over a pan of barely simmering water, or in 30-sec bursts in the microwave. One at a time, drop the chilled truffles into the melted chocolate to coat, then lift out with a fork, shaking off any excess chocolate. Return to the lined tray, leaving any excess chocolate in the bowl. Chill the dipped truffles for 10-15 mins until the outside is hard. Re-melt the remaining chocolate, as above, then use a small spoon or piping bag to drizzle, or pipe, a squiggle of chocolate on top of each truffle to decorate. Sprinkle with a few sea salt flakes, if you like, then chill for 1-2 hrs until solid. 

Get ahead: These will keep, covered, in the fridge for 2 weeks.

Tip: Replace the liqueur with any other booze, or with 1 tsp caramel, orange, lemon or peppermint extract.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.