8 oz (225 g) white chocolate, finely chopped

1/4 cup (60 ml) 35% cream

1 tablespoon (15 ml) corn syrup

• 1 tablespoon (15 ml) Cointreau or
• 1 tablespoon (15 ml) Grand Marnier

Place the chocolate in a bowl. Set aside.

In a saucepan, bring the cream, corn syrup, and liqueur to a boil. Remove from the heat. Pour over the chocolate. Allow to melt 1 minute, without stirring.

With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Add the candied fruit and walnuts.

Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.

Line a baking sheet with parchment paper.

With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes.

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