Choco-holics rejoice! Ganache and truffles are a great way to enhance your cake for any celebration. Both made using Candy Melts candy and heavy whipping cream, ganache can be poured over an iced cake or treat, then the leftovers can be refrigerated and turned into truffles. Whether you like them with nuts, sprinkles or a dusting of cocoa, truffles are a decadent treat for chocolate lovers, and a fun way to top cakes, cupcakes and more.  




Step 1 ​ Chop 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. For only ganache, stop after this step. Step 2 For 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. Makes: 2 cups of ganache

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