Marbled Black-and-White Truffles

• 7 ounces white chocolate, chopped
• 2 tablespoons unsalted butter, cut into 8 equal pieces
• 4 1/2 tablespoons heavy cream
• 1/2 pound bittersweet chocolate, chopped
• 1 teaspoon light corn syrup
• White sprinkles, for topping

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

white chocolate, unsalted butter, heavy cream, bittersweet chocolate, light corn syrup, white sprinkles

Taken from www.foodandwine.com/recipes/marbled-black-and-white-truffles (may not work)