These white chocolate-dipped, nut and darkchocolate truffles are so good, they’re heavenly!
Recipe: Heavenly ChocolateTruffles
1 (8-ounce) package dark or bittersweetchocolate, coarsely chopped 1 cup heavy cream, at room temperature 1/2 cup (3-ounces) chopped white chocolate 1/2 cup chopped nuts 1 pound white chocolate Chocolate sprinkles
Melt dark chocolate and heavy cream indouble boiler over simmering water. Remove from heat and coolto room temperature.
Fold in 1/2 cup chopped white chocolateand the nuts.Transfer mixture to a covered bowl and place inrefrigerator overnight.
Form chocolate into balls. Place on waxedpaper-lined baking sheet. Refrigerate for 2 hours uncovered,then cover loosely and continue to chill overnight.
Melt white chocolate in double boilerover simmering water. Dip truffles and place on the waxed paper-linedbaking sheet. Decorate with chocolate sprinkles.
Makes about 24 truffles.
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