Ebony and Ivory Chocolate Truffles Recipe
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Ebony and Ivory Chocolate Truffles
Place the white and dark chocolates into separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil.
Pour 1/4 c of boiling cream over the white chocolate and the remaining 1/2 c over the dark chocolate and allow to stand for 4 to 5 minutes.
Stir each with a separate whisk until smooth, and
allow to cool for 1 hour at room temperature. Refrigerate the two
ganaches for 15 minutes, stirring every 5 minutes.
Portion 36 heaping teaspoons of dark chocolate
into separate mounds onto the parchment paper. Top each teaspoon of
dark chocolate with a level teaspoon of white chocolate.
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