300 g white chocolate melts
ground nutmeg, to decorate
2 x 180 g blocks white chocolate, chopped
⅓ cup thickened cream
½ cup chopped shortbread biscuits
2 tbsp brandy
1 tsp ground nutmeg
¼ tsp ground cinnamon
- To make ganache, stir chocolate and cream in a large heatproof bowl sitting over a large saucepan of simmering water until smooth. Stir in biscuits, brandy, nutmeg and cinnamon. Refrigerate until firm.
- Roll tablespoons of chocolate mixture into balls. Place on a large tray lined with baking paper. Refrigerate until firm.
- Place baking melts in a large heatproof bowl sitting over a large saucepan of simmering water. Stir until smooth. Cool slightly.
- Using a fork or a skewer, dip truffles, one at a time, into chocolate to coat. Return to same tray. Sprinkle with nutmeg before chocolate sets. Refrigerate until set.