Filling: bring to boil cream, milk, sugar and vanilla Pour over chocolate Add eggs and blitz Pour in to tart case and stick in to oven at 180 and leave it to set. Leave oven off
Bring Champagne/puree, sugar, salt to boil Cool down to 70 C Pour over chocolate, add vodka and blitz Fill up white truffle shells Refrigerate Coat in melted white chocolate Roll in popping candy Store in air tight container Store refrigerated 2-3 weeks