Milk Chocolate Truffles
Makes 20-24 truffles, depending on size
1 cup milk chocolate chips (I use Ghiradelli)
1/3 cup heavy cream
1 cup semi-sweet chocolate chips (I use Ghiradelli)
2 teaspoons shortening (optional, to help the chocolate coating harden)
Sprinkles, for decorating (optional)
- Place the milk chocolate chips into a medium bowl. Pour the heavy cream into a saucepan over medium heat. Heat the heavy cream until little bubbles start to form on the surface. Remove from the heat, and pour the hot cream over the milk chocolate chips. Let sit for 1-2 minutes to let the chocolate chips start to melt.
- Using a whisk, mix together the chocolate and cream until completely incorporated. Place the bowl of ganache (aka chocolate and cream mixture) into the freezer for 45-50 minutes, or until the ganache is firm enough to scoop and roll into balls.
- Take the ganache out of the freezer, and using a spoon, scoop out about 1 tablespoon of filling, place in your hands, and roll it into a ball* (this works best when you have clean, cold hands). Place the rolled balls onto a baking sheet lined with foil or parchment paper. Freeze for 30 more minutes, or until the truffles are extremely cold.
- Melt the chocolate and the shortening (if using) in the microwave in 30 second increments, stirring after every 30 seconds (in my first YouTube video I describe how to do it), and when the chocolate looks almost melted, microwave the chocolate for only 10-15 seconds more.
- Take the truffles out of the freezer, and dip each one in chocolate, dripping off the excess. Place the dipped truffles back on the baking sheet lined with foil or parchment paper. After each 2 or 3 truffles, decorate the tops of the truffles with sprinkles, if desired.
- Freeze for at least 20-25 minutes before serving, and then store in the refrigerator. Serve cold.