White chocolate and Crunchie truffles

Method Print recipe

1. Melt the the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly.
2. Allow to cool slightly then fold through 100g crunchie bits. Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.