Chocolate Toffee Truffles
English toffee syrup
(1-ounce) squares bittersweet chocolate, chopped
(1-ounce) squares milk chocolate, chopped
bag toffee chips, divided
1. Combine cream, milk, and English toffee syrup in a medium saucepan. Bring to a boil. Remove from heat.
Combine bittersweet and milk chocolate in a heatproof bowl. Pour hot
cream mixture over chocolates, stirring gently until completely melted.
Mix in one-half of the toffee chips.
3. Pour mixture into an airtight container and refrigerate. Chill for at least one hour.
Using a small ice cream scoop or a small melon baller, scoop a small
amount of ganache. Using hands, roll ganache to form 1-inch truffles.
5. Coat truffles with remaining toffee chips.
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