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Marbled Black-and-White Truffles

  • SERVINGS: Makes about 3 dozen
  • MAKE-AHEAD
  1. 7 ounces white chocolate, chopped
  2. 2 tablespoons unsalted butter, cut into 8 equal pieces
  3. 4 1/2 tablespoons heavy cream
  4. 1/2 pound bittersweet chocolate, chopped
  5. 1 teaspoon light corn syrup
  6. White sprinkles, for topping
  1. Melt the white chocolate in a glass bowl in a microwave oven. Stir in 6 pieces of the butter until melted, then stir in 2 1/2 tablespoons of the heavy cream. Scrape the white chocolate ganache into a clean bowl and let cool.
  2. Put one-fourth of the bittersweet chocolate in a small bowl. In a small saucepan, combine the remaining butter and heavy cream with the corn syrup and bring to a boil. Pour the cream over the chocolate and let stand for 2 minutes, then whisk until smooth. Let the ganache cool to room temperature.
  3. Swirl the two ganaches with a knife and refrigerate until firm. Scoop scant teaspoons of the ganache onto a baking sheet and chill for 15 minutes. Roll each truffle into a ball and chill until firm.
  4. Melt two-thirds of the remaining bittersweet chocolate in a microwave oven. Scrape the chocolate into a clean bowl and stir in the remaining chopped chocolate until smooth. Using a fork, dip the truffles into the melted chocolate to coat and set them on the baking sheet. Top with sprinkles and refrigerate until firm or for up to 1 week.