The Firefly Tea: White Chocolate Truffles

Truffles are so easy to make and always seem very special.

16 ounces white chocolate, coarsely chopped or 16 ounces white chocolate chips
½ cup heavy cream
1 teaspoon clear vanilla
20 ounces of white chocolate, melted, for dipping

Place the 16 ounces of chocolate in a medium bowl and set aside.

Heat the cream in a small heavy saucepan over low heat until small bubbles appear around the edge of the pan and the cream begins to give off steam. Immediately pour the hot cream over the chocolate and stir until the chocolate is melted and the mixture is smooth. Add the vanilla and stir until it is completely incorporated.

Place the mixture in the fridge for 1 hour or until it is firm enough to shape into balls.

Scoop out a heaping teaspoonful of the chocolate and roll it into a ball between your palms. Dip the shaped truffles into melted white chocolate. Repeat with the remaining chocolate. If the mixture gets too soft to hold its shape, place it back in the fridge for 10 minutes.

Yield: about 30 truffles