White Chocolate Truffles

• 175 g (6 oz) white chocolate, chopped
• 65 g (2½

Place the chocolate, butter, cream and salt in the top of a double saucepan set over barely simmering water and stir until the mixture is smooth. Remove the mixture from the heat and add the liqueur. Cover and refrigerate it until firm, about 2 hours. Pull off marble-size pieces and roll them in the palms of your hands to shape them into balls. If the mixture becomes difficult to handle, return