White chocolate and tonka bean truffles

Before starting, place the 200g dark chocolate into the freezer. If you are using a brick of chocolate, break it into pieces small enough to be blended first

Place the white chocolate and butter together over a bain marie to melt

In another pan, combine the cream with the finely grated tonka bean over a low heat and bring to the boil, remove from the heat and pour over the melted white chocolate mixture

Stir continuously until melted, then add the Kahlúa. Allow to set in the fridge overnight

Using a large Parisienne scoop and working in a cool part of the kitchen, form into balls and place on a tray lined with non-stick baking paper

Blend the frozen dark chocolate into powder like consistency. Place on a plate and roll the scooped truffles in chocolate before serving