Chocolate biscuit truffles

Ingredients

• 142 ml pot double cream 
• 150 g chocolate white
• 150 g chocolate dark
• 50 g butter unsalted
• 4  biscuits crumbled
• 85 g fruit dried good chopped ( apricots and cranberries are )
• 1  orange zest 

Equipment

• bowl
• frying pan

Directions

1. Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
2. Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
3. Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.