100g white chocolate, broken into pieces,
2 tbsp double cream,
50g butter, chopped into small pieces,
2 tbsp Gin,
½ lime, zest and juice only,
50g white chocolate to cover.
Put a bowl on top of a pan of simmering water, making sure it is not touching the water. Put the broken chocolate in the bowl with the cream and heat gently, stirring to melt the chocolate.
Add the butter & stir to ensure butter is melted into the chocolate mixture - it will become smooth and glossy.
Add the gin, lime zest and juice. Stir until slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge.
Use a teaspoon (or melon baller) to scoop the mixture and roll into balls. (I'm not going to lie, mine melted very fast and were pretty misshapen!). Put on a plate lined with baking parchment and chill for about an hour. Melt more white chocolate & using a cocktail stick dunk the truffles in. Sprinkle with more lime zest and chill!