White chocolate, cranberry and Cointreau truffles
adapted from here

300g good white chocolate
¼ cup (60ml) whipping cream
1 ½ tablespoons of Cointreau or other orange flavored liqueur
½ cup dried cranberries, finely chopped
1 teaspoon grated orange zest or rind
½ cup (70g) icing sugar

Melt the chocolate in a double boiler (bain-marie).
Warm the cream in a saucepan or microwave but be careful not to scald.
Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined.
Remove from heat, add the Cointreau, cranberries and the grated zest and beat the mixture until smooth – chocolate will look curdled, don’t worry. Just beat well until glossy again.
Cover and refrigerate the mixture until it has set, 4 hours or overnight – remove mixture from fridge 10 minutes before rolling the truffles.
With a small spoon or cookie scoop roll small balls of the mixture.
Dust the truffles by rolling them in icing sugar and refrigerate again until hard.
Place into small paper or foil cases to serve if desired.

Makes 25-30