Valentine’S Day Truffles

• 8 ounces, weight Good Quality Semisweet Chocolate (I Used Ghirardelli), Divided Use
• 1/3 cups Heavy Cream
• 1 bottle Valentine's Day Sprinkles (pink, Red And Little Hearts, 3-5 Ounce Jar)

1. Chop the chocolate finely and place 6 ounces of it in a heatproof bowl (glass or Pyrex works best). You don't need a food scale for this, just use your best judgment - it doesn't have to be exact.
2. Bring the cream to a simmer on the stove over medium heat. Then, once hot, pour cream over the chocolate. Keep stirring until all the chocolate melts. Set aside and let cool at room temperature for one hour.
3. Then, scoop the chocolate into a pastry bag or a plastic bag and pipe out small quarter-sized rounds of chocolate onto a lined baking sheet. It doesn't have to be perfect. Freeze for fifteen minutes.
4. Meanwhile, bring a pot of water to a simmer on the stove and place a large metal bowl over it to form a make-shift double boiler. Place the remaining two ounces of chocolate in the metal bowl and melt it (make sure absolutely no water gets into the chocolate or else it will be ruined!).
5. Take the chocolates out of the freezer and put a little melted chocolate on your hands. Then, roll the balls in the melted chocolate until they are smooth. Immediately roll in the sprinkles.
6. Store chocolates in the fridge or freezer.

chocolate, heavy cream, sprinkles

Taken from tastykitchen.com/recipes/holidays/valentinee28099s-day-truffles/ (may not work)