Truffle of the Week
1-11 oz bag of white chocolate chips (ghiradelli)
1/2 cup of heavy cream
2 drops of green food coloring
1/2 teaspoon of peppermint extract
1-11 oz bag of milk chocolate chips (ghiradelli)
Place white chocolate chips in a medium glass bowl. Heat cream, peppermint extract and food dye in a small saucepan until simmering (but not boiling). Pour hot cream mixture of white chocolate chips and stir until chocolate is fully melted and smooth. If needed you can put white chocolate mixture in the microwave for 30 seconds to melt completely. Cover bowl with plastic wrap and place in the refrigerator for at least 2 hrs and up to overnight. One mint ganache is set portion out with a small scoop and place on a silpat lined baking sheet. Once all ganache is portioned out, roll quickly into balls and then place ganache balls in the freezer for 1 hr to hard. Melt milk chocolate in the microwave in 30 second incremements stirring inbetween until fully melted and smooth. Take ganache balls out of freezer and dip in melted milk chocolate and place back on lined baking sheet. Once all completed place truffles back in freezer or refrigerator to set. In the meantime melt 1/4 cup of white chocolate chips in the microwave in 30 second increments until melted and smooth. Stir in 1 drop of green food coloring until fully incorporated. Place green colored chocolate in a small piping bag and snip of a tiny bit of the end. Decorate the top of the truffles with a little piping of green white chocolate.