Christmas truffles

Method

1. To make the eggnog filling, put the milk, 35g unrefined sugar, spices and vanilla extract in a medium saucepan over a medium heat and cook until steaming. Put the 300g chopped white chocolate in a heatproof bowl and pour the milk mixture over, whisking until melted and smooth. Stir in the rum and advocaat (if using). Set aside to cool.
2. Leave the white chocolate shells in the tray they came in, with the openings facing upwards. Put the eggnog mixture into the piping bag, snip off the very end to make a small hole, then squeeze the eggnog mixture into the shells to fill them. Spoon ¼ tsp melted chocolate over the top of each filled opening to seal. Allow to harden completely.
3. Meanwhile, melt the 80g white sugar in a small frying pan over a medium heat – don’t stir or it will crystallise. Cook until it’s a brick-red caramel, then pour onto the large lined baking tray and allow to cool completely. When cool, wrap the caramel in the baking paper, then enclose in a tea towel. Bash with a rolling pin to a coarse powder (or break into shards, then whizz in a food processor to a fine powder).
4. Re-line the baking tray. Mix the powdered caramel into the remaining melted white chocolate then, using gloved hands or a fork, dip each sealed chocolate shell into the mixture, rolling it around until fully coated. Put the truffles on the lined tray to set.