Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 36-40 truffles or about 2 pounds
- 4 cups milk chocolate chips
- 2/3 cup heavy whipping cream
- 1/3 cup half and half cream
- 1-1/2 teaspoons vanilla
In small saucepan, combine heavy cream and light cream; heat until small bubbles form around edges. Do not let cream mixture boil. Immediately pour over chocolate chips.
Stir until smooth and well blended, then add vanilla. Beat with a wire whisk until the mixture is very smooth.
Cover and chill in refrigerator until cold and very thick, about 4 to 5 hours. Then beat with electric mixer until light and rather fluffy. You can refrigerate the mixture again after this step for firmer truffles.
Roll about 2 teaspoon of the mixture into a ball and roll immediately into one of the toppings.
Toppings: Chocolate or white confectioner's coating, melted, or chocolate shot (jimmies), or a sifted combination of cocoa powder, cinnamon, and powdered sugar.