How To Impress People Without Actually Being Impressive IV: Truffles!

There's something about the words 'white chocolate' that really impresses people. It's not like it's any different, or more expensive than other chocolates, but there's something about it that makes people think of fancy occasions and baked goods that you can only find in bakeries, made by people who went to college to get some kind of white chocolate degree.

Certainly these were not made in a kitchen, or photographed in a living room!

And then, you follow 'white chocolate' by the word 'truffles' and suddenly people are really waiting to hear you speak. Their ears perking up at the idea of gourmet truffles, and their brains working at full capacity trying to figure out what kind of rich and genius person you are.

The secret is: white chocolate is just like any other chocolate, and truffles are really, really easy to make.

What You'll need:

- 1 Cup Heavy Whipping Cream
- 24 oz. chocolate chips (I used white chocolate, but any kind will do)
- 20 oz. Melting chocolate (I used vanilla flavored almond bark, but as long as it's chocolate, and you can melt it, it will work)
- Miniature cupcake liners (optional)
- Optional add ins (Liquor, nuts, etc....I omitted these things but simply added some sprinkles)

How To Do It:

1. In a sauce pan, bring your heavy whipping cream to a simmer.

2. Slowly whisk in chocolate chips. after chocolate is melted, now would be the time to add any add ins, if you want.
2a. White chocolate is slightly different than other chocolate in that it will not be as thick as, say, milk chocolate ganache right off the bat. If using white chocolate, put in fridge for about 60 - 90 minutes, stirring it with a fork or whisk occasionally.

3. Leave your ganache in the fridge for about 2 - 3 hours until it's cold and able to be molded.

4. Using either gloved/washed hands or a melon baller, roll your ganache into balls. Leave these in your fridge for at least 4 hours (overnight would be ideal).

5. Melt your chocolate, and using a spoon, roll each truffle in the chocolate. Place either directly on your miniature cupcake liners (if desired) or wax paper. If you are adding sprinkles, nuts, or whatever else as decoration, add it on while the chocolate is still a little warm.

6. Cool in refrigerator for 15 - 20 minutes to solidify the chocolate.

7. Truffles can be served cold, but are best at room temperature!

Although these are somewhat time consuming with refrigeration, they're a great dessert, and you're certain to impress everyone. Enjoy!