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  • 2 bars milk chocolate @ 100 grams each
  • 1/4 c + 2 tbsp heavy cream 35 %


  • Heat heavy cream in microwave for 45 seconds then add in chopped chocolate and stir to melt
  • Let sit in room temperature then chill in the fridge until ready making truffle
  • Scoop a tbsp ganache and roll into balls
  • You can then roll/coat with icing sugar, cocoa powder or sprinkles
  • Place balls into mini cupcake liner and place inside the food boxes