1/4 cup heavy cream 
1/4 cup whole milk 
1 tablespoon English toffee syrup 
6 (1-ounce) squares bittersweet chocolate, chopped 
4 (1-ounce) squares milk chocolate, chopped 
8 ounces bag toffee chips, divided  

1. Combine cream, milk, and English toffee syrup in a medium saucepan. Bring to a boil. Remove from heat.
2. 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.
4. 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.

Recipe Notes

Chill until ready to use.