Neon Summer Truffles
Chocolate ganache truffles dipped in a white chocolate hard coating with neon swirls. All topped with edible glitter.
  1. Put chocolate and cream in a large mixing bowl and microwave for 30 second increments (to prevent burning) until smooth. When smooth, add in the stick of butter.
  2. Pour it into a deep dish and cover. Place it in the freezer for 20-30 minutes or until solid.
  3. Using a cookie dough scooper or a tablespoon, scoop and roll out balls of ganache onto a cookie sheet. Refrigerate for 2 hours or until firm.
  4. In a separate large mixing bowl, add the chopped, white chocolate candy coating. Microwave in 30 second increments (to prevent burning) until smooth. Divide the mixture equally into smaller mixing bowls depending on the number of different colors you want your truffles.
  5. Add food coloring until you reach the desired shade. For the marbling technique, use a toothpick or fork to make swirl designs in the chocolate candy coating. Keep ganache balls refigerated until ready to coat because as the chocolate softens, it makes it easy to start melting when mixed with the white chocolate coating and your white coating will start turning brown. If the mixture starts turning brown, refrigerate the ganache for 10 minutes. Then try stirring and reheating the ganache for 20 seconds.
  6. Work quickly to cover each ganache in the white chocolate coating then place each truffle back on the baking sheet. Sprinkle with edible glitter before the white chocolate coating hardens.
  7. Repeat the previous 2 steps for each desired color of truffle.
  8. Refrigerate for 10 minutes once truffles are completed.
  9. Enjoy!