Equipment: Cutting board Cooks knife Measuring cup Measuring spoons 2 stainless steel bowls 1.1/2 quart saucepan 2 whisks Baking sheet Parchment paper

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 cup boiling cream over the white chocolate and the remaining 1/2 cup 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.

Line a baking sheet with parchment paper. 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. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion using just enough pressure to from smooth rounds.

Roll the rounds of chocolate in cocoa until completely covered.

the chocolate, or if the chocolate does not completely dissolve while you are stirring, then place the bowl of chocolate over very hot water (not simmering or boiling) and continue to stir to a smooth texture.

Frequently wipe your hands clean during the process of rolling the truffles. Some candy makers suggest dusting the palms of your hands with cocoa powder. It is easier to completely cover the truffles with cocoa if they are rolled around in a substantial amount. The remaining 4 to 4.1/2 Tablespoons of cocoa may be sifted and used for other uses.

In place of cocoa you may enrobe the truffles with several other coatings: Deep Dark Chocolate Fudge Cookie Crumbs, finely chopped nuts (macadamia nuts are terrific), shredded coconut or the Ultimate Chocolate Ganache. Another ploy for candy makers is to place a pistachio or hazelnut in the center of the chocolate- truffle mixture and roll the chocolate around the nut. The truffles may be refrigerated for several days before serving. Do, however, bring the truffles to room temperature before offering them to your guests (this will take 15-20 minutes)

If the truffles absorb the cocoa during refrigeration, simply roll them in more cocoa before serving.

From The Cookie Lady's Files