Method

• 1.
  Line a baking tray with baking paper. Melt the white chocolate in a heatproof bowl over simmering water, making sure bowl does not touch water. When melted, remove from heat and add creme fraiche and violet syrup. Stir to combine, cover with plastic wrap and refrigerate for at least 4 hours.
• 2.
  Dust your hands in icing sugar and roll the chocolate mixture into walnut-sized balls. Dust with the 2 tablespoons icing sugar. Chill again for 1/2 hour or until firm.
• 3.
  Melt dark chocolate in a heatproof bowl over simmering water, making sure the bowl does not touch the water. Remove from the heat and allow to cool slightly. Stick a wooden skewer or cocktail stick into each white chocolate ball and dip in the melted dark chocolate until completely coated. Place on the prepared tray, decorate each with a crystallised violet and set aside to cool. Serve in petit four cases.