Ingredients:
250g white chocolate (or white chocolate chips),
30ml whipped cream (35% fat),
2 tablespoons blue curaçao (or, alternatively, lemon or orange juice + blue food colouring)
, about 80g decorative sugar / granulated sugar / caster sugar (for coating).
Preparation:
1. Gently melt the white chocolate with the cream and stir until smooth. Stir in the blue curaçao until you have a velvety, slightly bluish cream.
Also worth trying: These almond and raspberry jam snowballs will ruin any attempt to eat just one.
2. Cover the mixture and refrigerate for about 2 hours, until firm enough to shape. Then, using two teaspoons, scoop small portions of the mixture, form them into balls, and coat them with decorative sugar.
3. Place them on a baking sheet lined with parchment paper and refrigerate for at least 1 hour. Keep them refrigerated until ready to serve.
