White Chocolate Sprinkle Truffles with Green & Black's

[Disclosure: I am being paid to develop and photograph this original content using Green & Black's Organic chocolate products. Also, chocolate!]

I always knew I wanted to be a mom. 

As a kid, when friends said they wanted to be veterinarians and fire fighters and rocket scientists when they grew up, I would say with my little girl conviction that I wanted to be a blood donor and a mom. Goals achieved, I guess you could say. Sure, there were other fun things along the way. I was a news anchor for a while, ran a half-marathon once, became an author, but in the end it is motherhood that makes me the happiest and feels like a home for my heart.

I know a lot of you can relate, and since Mother's Day is coming up fast I am sharing some chocolatey goodness this week in partnership with Green & Black's Organic. I have two new recipes to share, crafted in my own little kitchen, to make for or with the moms in your life. 

Today I'm sharing some dainty sweet treats that can be boxed up and wrapped with a bow. These white chocolate sprinkle truffles are made with Green & Black's Organic White Chocolate with Madagascan Vanilla (ya, it tastes as good as it sounds). These chocolate-coated truffles have a satisfyingly silky white chocolate ganache centre, and they are fun to make and oh-so-pretty. Use whatever colour sprinkles you have on hand or go with mom's favourite colour.

For all you mamas out there, a very happy almost Mother's Day to you. I'll have another chocolate recipe in a couple days, complete with a fun how-to video. For now, scroll down to get my recipe for white chocolate sprinkle truffles, and be good to your mutha...

White Chocolate Sprinkle Truffles
Makes 2 dozen truffles

4 bars (4 x 100 grams) Green & Black's Organic White Chocolate with Madagascan Vanilla
1/4 cup (60 mL) whipping cream
2 tsp (10 mL) sprinkles (any colour)

Finely chop 2 chocolate bars and transfer to a medium bowl. In a small saucepan, bring cream to a boil over medium-high heat. Pour over chocolate. Allow to sit for 1 minute to begin melting, then gently stir until fully melted. Cover and refrigerate until firm (about 2 hours).

Using a small spoon or melon baller, scoop small amounts of the ganache and roll into 1 inch balls (this is easiest done with cool hands). Transfer balls to a wax paper-line sheet. Chill for 10 minutes.

Finely chop 2 more chocolate bars. Transfer about two-thirds of the chocolate to a medium heat-proof bowl. Add 1 inch of water to a small saucepan and set the bowl over it to create a double boiler. Heat over medium-high heat, stirring frequently, until the chocolate is melted. Remove bowl from the heat. Stir in the remaining chocolate until fully melted.

Using a fork, dip the ganache balls into the melted chocolate to coat. Allow excess to drip off, then return to wax paper-lined sheet. Top each truffle with sprinkles as you work before the chocolate hardens.

Truffles can be stored in the refrigerator up to 1 week.

NOTE: If the ganache is left in the refrigerator for longer than 2 hours and is too firm to roll into balls, allow to sit at room temperature for half an hour to soften slightly.

How do you use white chocolate in your kitchen? Cookies? Muffins? Truffles? Leave a comment and let's talk white chocolate.

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