Chocolate Dipped Vanilla Creams
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- 1-14oz pkg
- wilton candy melts
- 1/2 c
- whipping cream
- 1 Tbsp
- extract or liqueur
BASIC GANACHE AND TRUFFLES
GANACHE= STEP 1 ONLY; TRUFFLES= STEP 2 ALSO
1Chop Candy Melts (you can use a food processor). Heat whipping cream in saucepan just to boiling point. Do not boil. Remove from heat and add chopped Candy Melts, stir until smooth and glossy.
2For Truffles: Add 1 tablespoon liqueur for flavor, at this point, 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.