Over a double boiler melt white chocolate chips, butter and heavy cream, stirring casually until smooth and completely melted.

Cool to room temperature, cover with plastic wrap and refrigerate until firm enough to roll the balls (2-3 hours).

With a small spoon scoop out the mixture and roll into 1 inch balls.

Roll each truffle into powdered sugar to coat them well.

Store in the fridge in airtight container up to 1 week or freeze for longer storage.