Directions

How To Make It

1. Pour 1/4 cup heavy organic whipping cream into a glass bowl

2. Chop 7 oz. of the white chocolate. Add chopped chocolate to cream.  

3. Whisk cream and chocolate over a saucepan of shallow water (bain marie) until the mixture is smooth and creamy.  Water should simmer, not boil.  Make sure the bowl doesn’t touch the water.

4. Remove from heat.  Cool until the ganache is room temperature and then chill in the fridge.  Check at 30 minutes to see if the ganache has hardened enough to make truffle balls.
5. Using a small ice cream scoop, scoop ganache onto a wax paper -lined cookie sheet.  Chill in fridge until the truffle balls are ready to dip.
6. Melt white chocolate dipping wafers over Bain Marie.  If you would like to drizzle dark chocolate over truffles, melt dark chocolate wafers, as well.   Dip truffles balls into white chocolate. Let set up on cookie sheet until the coating has hardened.   Drizzle melted dark chocolate over white coating.
7. Use your imagination when dipping and drizzling.   If you want to change it up, dip in chocolate and drizzle with white.   For Valentine’s Day, sprinkle “gold” dust or colorful sprinkles.  Let your imagination go wild!