Chocolate biscuit truffles

• pot double cream↗142ml ml
• white chocolate↗150g g

  broken into cubes

• dark chocolate↗150g g

  broken into cubes

• unsalted butter↗50g g
• shortbreads4

  fingers, or biscuits, crumbled roughly

• dried fruit85g g

  (chopped apricots and cranberries are good)

• orange↗zest 1

  zest 1

• icing sugar↗

  for rolling

• cocoa powder↗

  for rolling

Step-by-step instructions

1. 1

   Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.

2. 2

   Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.

3. 3

   Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.