How to make
Heat the butter and cream over low heat, by stirring constantly. After it boils, leave it over the heat for 1 minute.
It is removed from the heat.
The white chocolate is crushed and added to the cream. After it melts, add the liqueur.
The mixture is poured into a suitable mold and it is cooled for 2 hours. After it has hardened sufficiently, pieces are broken off and formed into balls.
Cool for another 30 minutes.
The extra white chocolate is melted and the candies are dipped in it.
The white chocolate truffles are ready.
