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These white chocolate-dipped, nut and dark
chocolate truffles are so good, they're heavenly!
Heavenly Chocolate
Truffles
- 1 (8-ounce) package dark or bittersweet
chocolate, 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 in
double boiler over simmering water. Remove from heat and cool
to room temperature.
- Fold in 1/2 cup chopped white chocolate
and the nuts.Transfer mixture to a covered bowl and place in
refrigerator overnight.
- Form chocolate into balls. Place on waxed
paper-lined baking sheet. Refrigerate for 2 hours uncovered,
then cover loosely and continue to chill overnight.
- Melt white chocolate in double boiler
over simmering water. Dip truffles and place on the waxed paper-lined
baking sheet. Decorate with chocolate sprinkles.
Makes about 24 truffles.
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