Melt the white chocolate in a heatproof bowl over a pan of gently simmering water. In a small saucepan, heat the cream over a gentle heat until almost boiling. Remove from heat.
340 g white chocolate, 190 ml heavy/double cream
Pour the cream into the melted white chocolate and stir together until it has completely combined and the mixture is smooth. Add the nutmeg, vanilla and salt and very gently stir to combine.
2 ½ teaspoons nutmeg, 1 teaspoon vanilla extract, 1 pinch fine sea salt
Leave to cool and then place in the fridge to set for at least 2 hours, or overnight.
Take heaped teaspoonfuls of the mixture and roll it between your hands to form a ball. It's easiest to roll the truffles if you wipe your hands clean after every few. Place onto a lined baking sheet and return to the fridge to firm up again.
Melt the chocolate you are using to coat the truffles over a pan of simmering water.
200 g dark or white chocolate
Using a fork, dip each truffle into the chocolate until fully coated. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set, decorate with sprinkles before they set if you want them to stick. You can place them in the fridge to finish setting if you like.
sprinkles to decorate
If you are drizzling the truffles, melt the decorating chocolate. Pour this into a small freezer bag and snip off the corner - this makes a nifty little piping bag. Drizzle the tops of the truffles with white chocolate and leave to set.
50 g white chocolate to decorate