What you need:
150g fresh cranberries
3 tablespoons Cointreau
1 tsp granted orange zest
500g white chocolate, suitable for cooking
600g double cream
25g unsalted butter
What to do:
1. Place the cranberries, Cointreau and orange zest into a small pan, bring to a simmer and cook until softened and syrupy. Leave to cool.
2. Chop or 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. if the chocolate doesn’t melt with the heat of the cream, place over a saucepan of simmering water for a few minutes and stir until the chocolate has melted. Stir in the cranberries and leave to cool, and 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 approximately 30 minutes. Melt the remaining chocolate in a bowl over simmering water.
3. Place each ball on a fork and dip into the melted chocolate, swirling around until coated, place on a sheet of baking parchment, leave to set in the fridge. These delicious truffles are best served straight from the fridge.