Method

Place the butter, cream and 180g white chocolate roughly chopped into a microwave bowl and microwave on high for 40 seconds.

Stir until melted then add the almonds, 75g nougat and brandy.

Gently stir until combined.

Cover and place in the fridge until firm – about 35 minutes.

Place a sheet of baking paper on a small tray then, using a teaspoon, roll the mixture into small balls and place on the prepared tray.

Refrigerate again for about 30 minutes until the balls are firm.

Place the 250g white chocolate melts in a bowl and microwave on high for 60 seconds. Stir and reheat in 20-second bursts until they are melted.

Using a dipping spoon or teaspoon, dip the nougat truffles into the melted chocolate, then place them on the tray.

Keep in a cool place until ready to serve.