Homemade Chocolate Truffles with White Chocolate Ganache

Combine heavy cream, brown sugar and corn syrup in a sauce pan. Bring to a rolling boil for several minutes then remove from heat.

Add white chocolate chips and stir until the chocolate is completely melted and there are no lumps. This will take a few minutes of stirring to make a smooth, creamy ganache.

In a glass bowl, put the dark chocolate chips in the microwave for 30 second bursts, stirring in between to maintain temper. (If heated chocolate gets too hot, it will bloom or lose it's temper.) Do this until all the chocolate is melted, and there are no lumps.

Using your teaspoon, coat the inside of the chocolate molds making sure there are no bubbles or holes. Refrigerate for about 10 minutes to harden the chocolate. This allows the ganache to be added without melting through the wall of the chocolate cup.

Fill the hardened chocolate coated molds leaving a 1/4" space at the top with your cooled but still liquid white chocolate ganache. Put this back in the refrigerator for about 10 more minutes or until firm.

Add more dark chocolate to the cup until completely full to the top of the cup but not over-full. The dark chocolate may have to be reheated in the microwave for a few seconds if it's been sitting for too long and has hardened.

Tap your tray to settle the chocolate and release any air that may be trapped between the layers. It is important that the top chocolate layer is flat so that the finished chocolate sits level. Put them into the refrigerator and cool for about 10 minutes. You will be able to tell if they are ready when the cups look frosty. Remove and pop them out of the plastic mold.

Melt your remaining two ounces of white chocolate in the microwave for 10 seconds or until melted. Then, using a teaspoon, drizzle over the truffles. To color the white chocolate, add a oil-based food coloring to the white chocolate and stir before drizzling.

Add a dab of white chocolate to the top of the truffle and a slice of candy to garnish.