---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Truffles
       Yield: 36 servings
 ------------------KAREN PHILLIPS CBTX40A------------------
   7 1/2 oz White chocolate;
            Chopped into 1/4 pieces
       8 oz Semi-sweet chocolate;
            -chopped into 1/4 pieces
     3/4 c  Heavy cream
       5 tb Unsweetened cocoa
   EQUIPMENT: Cutting board, cook’s knife, measuring cup,
   measuring spoons, 2 stainless steel bowls, 1 1/2-quart
   saucepan, 2 whisks, baking sheet, parchment paper.
   Place the white and dark chocolates into separate
   stainless steel bowls. Heat the cream in a 1 1/2-quart
   saucepan over medium heat. Bring to a boil. Pour 1/4 c
   of boiling cream over the white chocolate and the
   remaining 1/2 c over the dark chocolate and allow to
   stand for 4 to 5 minutes. Stir each with a separate
   whisk until smooth, and allow to cool for 1 hour at
   room temperature. Refrigerate the two ganaches for 15
   minutes, stirring every 5 minutes.
   Line a baking sheet with parchment paper. Portion 36
   heaping teaspoons of dark chocolate into separate
   mounds onto the parchment paper. Top each teaspoon of
   dark chocolate with a level teaspoon of white
   To fashion the truffles, roll each portion of
   chocolate in your palms in a gently circular motion,
   using just enough pressure to form smooth rounds. Roll
   the rounds of chocolate in cocoa until completely