1.   Grate the remaining white chocolate and roll the white truffles in it.

2.   Grate the remaining white chocolate and sprinkle on top.

3.   Add remaining chocolate, and fold until incorporated and color is uniform.

4.   Add remaining chopped chocolate and stir until it is all melted.

5.   Finely chop remaining chocolate.

6.   In a small pan over low heat, combine the remaining chocolate, butter and cream.

7.   Meanwhile, melt and temper the remaining chocolate.

8.   Now, with a clean, dry spoon, hold your breath and stir the remaining chocolate.

9.   Once it has, repeat with the remaining chocolate to give a second coat.

10.   Place remaining white chocolate in a small plastic food bag.