Serves: Makes approx 20
Ingredients
- 150g fresh cranberries
- 3 tbsp Cointreau
- 1 tsp granted orange zest
- 500g white chocolate
- 600g double cream
- 25g unsalted butter
Method
- Place the cranberries, Cointreau and orange zest in a small pan, bring to a simmer and cook until softened and syrupy. Leave to cool.
- Break 300g of the chocolate into small pieces and put into a heatproof bowl. Place the cream and butter into a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted. Stir in the cranberries and leave to cool, then place in the fridge for 4 hours or overnight. With a small spoon or melon baller scoop spoonfuls of the mix and roll into balls, then pop into the freezer for approx 30 mins. Melt the remaining chocolate in a bowl over simmering water. Place each ball on a fork and coat in the melted chocolate,, place on a sheet of baking parchment, leave to set in the fridge. Serve straight from the fridge.
