Dark Chocolate Truffles Recipe

Chocolate Ganache
2 Cut the butter into squares and set aside.
3 Bring the cream just under a boil – bubbles will form around the sides of the pan. (about 185F on an instaread thermometer)
4 Remove the pan from the heat and add the chopped chocolate.
5 Let stand 2 minutes.
6 Carefully stir the mixture until smooth.
7 Add the butter.
8 Stir until smooth and well mixed.
9 Refrigerate until cold and firm, about 1 hour.
10 Form the mixture into tablespoon sized balls.
11 Place the balls in the freezer for about 10 minutes.
12 Dip in the melted coating and drizzle with the white chocolate.
13 Store in the refrigerator in a tightly covered container.
Chocolate Coating
16 Add the chocolate and the vegetable shortening to a microwave safe bowl.
17 Melt on 50% power for 2 minutes, stirring every 30 seconds. (you may not need the whole 2 minutes.
White Chocolate Coating
20 Melt the white chocolate and shortening as above.
21 Stir until blended.