White chocolate cranberry Cointreau truffles

Place dried cranberries and Cointreau in a microwaveable jug and cook on high for three to four minutes. Cool. The cranberries will absorb the Cointreau and plump up.

Add the butter and white chocolate melts. Microwave in 30-second bursts, stirring after each, until melted. Stir in the icing sugar and allow the mixture to cool enough to handle.

Roll into balls the size of large marbles. Place these on a plastic tray and freeze for at least an hour until solid.

Place second packet of melts in a small metal bowl over a saucepan of hot water and gently melt until smooth.

Using a dipping fork, dip each frozen truffle in white chocolate and allow to set on a sheet of non-stick baking paper or tinfoil. Place each truffle in a case, then box or package in cellophane, decorating with festive ribbons and trims.