This is just the recipe, no tutorial links.
It is a small-portion recipe. If you wish, you may double the measurements.
1/2 cup white chocolate
1/2 ounce cream cheese
3/4 cup milk chocolate
Melt the white chocolate. During the melting, you will need a small plate and 2 spoons to work with the white chocolate during the melting process.
Stir the melted white chocolate and the cream cheese together. When blended, you'll have a truffle candy mixture.
Notice as you stir in the cream cheese, the melted white chocolate changes texture. You'll end up with a thicker mixture.
Re-blend the mixture every 10 minutes or less while the mixture firms up.
Prepare a wax paper-lined plate to receive the candy centers when they are firm enough to shape.
When the truffle mixture is firm enough to do so, form bite-size rounds for candy centers. Place the formed truffle candy centers on the prepared plate.
The formed truffle candy centers will need to stand in a coolish, dry place until they become firm enough to dip without losing their shape or falling apart.
When the formed truffle candy centers have reached your preferred firmness, melt the milk chocolate in preparation for dipping.
Prepare a wax paper-lined plate to receive the milk chocolate-covered truffles.
Using a fork or small spoon, dip a truffle center into the melted milk chocolate, making sure the center is coated all the way around. Gently place it on the prepared plate.
Dip each of the formed truffle candy centers, one at a time.
Let the milk chocolate-covered truffles dry.
When the truffles have dried so they are no longer sticky, you have eminently edible truffle candy — creamed white chocolate dipped in milk chocolate.
You know, or will with your first taste, that these truffles are levels higher in satisfaction than candy purchased in a general store's candy section.
It is a goodness.
