2packagesGhirardelli Bittersweet Chocolate Morsels10 ounce each
1cupHeavy Whipping Cream
10ouncesGhirardelli White Chocolate melting wafers
10ouncesGhirardelli Melting Chocolate
6Peppermint Candy CanesCrushed
Instructions
In a glass bowl, combine chocolate morsels with heavy cream. Microwave for one minute. Stir until smooth. If not completely smooth, heat by 15 second intervals, stirring between each interval.
Once smooth, refrigerate for about one hour, until chocolate is slightly firm (soft enough to scoop, not hardened).
Scoop by 1 tablespoon onto a parchment paper lined baking sheet. Freeze for about an hour (or overnight).
Melt white chocolate and chocolate wafers in separate bowls according to package directions.
Using a toothpick, dip each frozen truffle into the melted chocolate, tapping on the side of the bowl to remove excess chocolate. Drop onto the parchment paper lined baking sheet. Immediately add crushed peppermint and repeat until all truffles are dipped. Store in airtight container.
Notes
Freezing the truffles before dipping in chocolate allows them to take on the coating without melting the center.
Make ahead. We often make the truffles centers ahead of time. After step 3 (and one hour in the freezer), remove the truffles and place in a ziploc freezer bag. When ready to serve and enjoy, remove from freezer and continue with step 4.