Double Chocolate Truffle Cups

By srumbel

Smooth creamy double chocolate truffle filling inside a white chocolate candy shell, these Double Chocolate Truffle Cups are the perfect way to say I love you this Valentine’s Day.
from itbakesmehappy.com

Ingredients

• For the truffle filling:
• 1/2 c heavy whipping cream
• 1/2 c Ghirardelli 60% Cacao Baking Chips
• 12 Ghirardelli Valentine's Day Impressions
• For the candy cups:
• 1/2 c Ghirardelli White Candy Making & Dipping Wafers
• 1 candy cup mold or 12 standard sized foil cupcake liners

Preparation

Step 1

Using a small knife carefully cut out the hearts of the Ghirardelli Valentine's Day Impressions, once separated set the hearts aside and chop the remaining milk chocolate.
In a microwave safe bowl heat the heavy cream for 1 minute, stirring after the first 30 seconds.
Add the 60% Cacao Baking Chips and the chopped milk chocolate portion of the Ghirardelli Valentine's Day Impressions, stir until melted and smooth; set aside to cool.
In a separate microwave safe bowl melt the Ghirardelli White Candy Making & Dipping Wafers.
Using a small pastry brush or clean fingers coat the candy mold/foil liners with a layer of the Ghirardelli White Candy Making & Dipping Wafers, place in the freezer for 2 minutes to set.
Add 2 teaspoons of the truffle filling to each of the candy coated molds/liners and place in the freezer for 5-8 minutes to set.
Cover the truffle filling with a layer of the melted white dipping wafers.
Top each of the candy cups with one of the conversation hearts cut out of the Ghirardelli Valentine's Day Impressions, chill in the freezer for 3-5 minutes until firm.
Serve once the truffle cups are set or store in the refrigerator in an airtight container for up to 5 days.