Prep Time: 1 hour
Total Time: 1 hour
- ½ cup heavy cream
- 9 ounces white chocolate, chopped
- 8 ounces dark chocolate, chopped
- Candy molds – yields about 20-30 truffles, depending on the size of your molds
1. Prepare a baking sheet by lining it with aluminum foil. Place the chopped dark chocolate in a large bowl.
2. Heat the cream in a small saucepan until it just begins to boil. Remove from heat and pour over the chopped dark chocolate. Let hot cream soften the chocolate, and after a minute, gently whisk until chocolate is entirely melted.
3. Cover with cling wrap, pressing the wrap against the chocolate so that it is not exposed to the air. Allow to cool at room temperature.
4. Temper the white chocolate. Spoon the tempered chocolate into the hollow candy molds, swirling around until the sides of the molds are completely coated. Alternately, you can use a pastry brush to paint the chocolate up the sides of the molds. Turn upside down to remove excess chocolate.
5. Place molds in refrigerator to harden. Once white chocolate is set, the cooled dark chocolate ganache can be spooned into the molds. Use a spoon, knife, or your finger to press the chocolate firmly into the molds and to smooth the tops of the chocolate. Leave space at the top for additional white chocolate.
6. Pour white chocolate over the ganache, making sure to cover all the dark chocolate so that you have an unbroken shell of white chocolate.
7. Allow white chocolate to completely set. If the chocolate is properly tempered, the candy will set at room temperature, but to hasten the process, it can be placed in the refrigerator.
8. Store in an airtight container for up to one week.