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For Ganache: Chop Candy Melts® (you can use a food processor). Heat ½ cup whipping cream in saucepan just to boiling point. Do not boil.Cream will start to steam, and the edges will start to bubble. Remove from heat and add chopped Candy Melts®, stir until smooth and glossy.
For Truffles: Add 1 tablespoon liqueur to ganache for flavor, if desired. Stir until smooth and creamy. Refrigerate until firm. Roll into 1 in. diameter balls. Can be used as center for dipping, served plain or rolled in nuts, coconut or cocoa powder. Store truffles in refrigerator up to 3 weeks.
• If you find the heat of your hands are melting the truffles as you roll them, use food-safe gloves.