Directions

• Step 1

  In a pot, heat Silk Heavy Whipping Cream Alternative until small bubbles appear on edges. Do not boil the cream.

• Step 2

  Place semi-sweet chocolate chips in a large mixing bowl. Pour hot cream over chocolate and whisk until chocolate has completely melted.

• Step 3

  Pour ganache into a 8x8 baking pan. Refrigerate until firm (about 2 hours).

• Step 4

  Use a 1/2 ounce scoop to form ganache balls. Set balls aside.

• Step 5

  Pour truffle coatings into shallow bowls. Dip and roll ganache balls in coatings until fully covered.

• Step 6

  Keep truffles chilled in refrigerator until ready to serve.
  
  Note: Truffles can be frozen for up to a month.