Marbled Black-and-White Truffles

1. 1

   Melt the white chocolate in a glass bowl in a microwave oven.

2. 2

   Stir in 6 pieces of the butter until melted, then stir in 2 1/2 tablespoons of the heavy cream.

3. 3

   Scrape the white chocolate ganache into a clean bowl and let cool.

4. 4

   Put one-fourth of the bittersweet chocolate in a small bowl.

5. 5

   In a small saucepan, combine the remaining butter and heavy cream with the corn syrup and bring to a boil.

6. 6

   Pour the cream over the chocolate and let stand for 2 minutes, then whisk until smooth.

7. 7

   Let the ganache cool to room temperature.

8. 8

   Swirl the two ganaches with a knife and refrigerate until firm.

9. 9

   Scoop scant teaspoons of the ganache onto a baking sheet and chill for 15 minutes.

10. 10

    Roll each truffle into a ball and chill until firm.

11. 11

    Melt two-thirds of the remaining bittersweet chocolate in a microwave oven.

12. 12

    Scrape the chocolate into a clean bowl and stir in the remaining chopped chocolate until smooth.

13. 13

    Using a fork, dip the truffles into the melted chocolate to coat and set them on the baking sheet.

14. 14

    Top with sprinkles and refrigerate until firm or for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.