- STEP 1
In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
- STEP 2
Pour mixture into a bread pan.
- STEP 3
Allow to sit in the refrigerator for 20 minutes to cool down.
- STEP 4
Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.
- STEP 5
Place in refrigerator for 1 hour or until mixture is solid.
- STEP 6
With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- STEP 7
In two small bowls, melt remaining cup of semisweet chocolate and white chocolate
- STEP 8
Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.
- STEP 9
Place back in the fridge for 10 minutes and enjoy!
