Christmas at the Candied Apple Café

by Katherine Garbera

  Ingredients

  2 tablespoons heavy cream

  7 ounces of chopped white chocolate

  2 tablespoons vanilla extract

  6 ounces chopped dark chocolate

  1/3 cup green colored sugar

  Directions

  Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.

  With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Melt the dark chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted dark chocolate over 10 of the truffles. Roll the remaining truffles in the green colored sugar. Chill until ready to serve.

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