White Chocolate Truffles

• 11 ounces good white chocolate
• 4 tablespoons double cream
• 3 tablespoons mincemeat

1. Line a baking tray with plastic film.
2. Break (200g) 7-oz of the white chocolate into pieces.
3. Place in a pan with the double cream and heat very gently until melted.
4. Remove pan from the heat; add the mincemeat.
5. Stir until the suet in the mincemeat has melted.
6. Pour the mixture onto the lined baking tray; chill in the fridge for 1 hour until firm.
7. Shave the remaining white chocolate into small pieces using a potato peeler, or roughly grate; place on a large plate.
8. Once firm, divide the chilled mincemeat mixture into 30 pieces; roll into small balls with your hands.
9. Turn in the chocolate shavings to coat.
10. Place on a tray and chill for 1 hour until firm.
11. To prevent the mixture from sticking, dust your hands lightly with icing sugar before rolling the truffles.
12. The truffles will keep for up to 5 days in an airtight container in the fridge.
13. For colour contrast, roll the truffles in milk chocolate shavings instead of white.

white chocolate, double cream, mincemeat

Taken from www.food.com/recipe/white-chocolate-truffles-95662 (may not work)