ICE BLOCKS & SNOW TRUFFLES

MAKES 20 INGREDIENTS

• 250g white chocolate, chopped

• 60ml (¼ cup) cream

• 45ml (3T) unsalted butter

• edible silver balls

• dessicated coconut

METHOD

1 Line a 10 x 20cm tin with baking paper and spray with non-stick spray.

2 Heat the chocolate, cream and butter in a small saucepan over low heat. Keep stirring until all the ingredients have melted. Watch that it does not burn.

3 Pour the mixture into the prepared tin and allow to cool in the fridge until nearly set. Sprinkle with silver balls, and return to the fridge for at least two hours.

4 Remove from the pan and cut into squares.

5 If you'd like to make truffles, hold the silver balls and roll the mixture into little balls. Roll the truffles in coconut.