For the white chocolate ganache:
- 1 cup of white chocolate chips or melting wafers (a good quality brand works best)!
- 2 tablespoons of heavy cream (use 1/4 cup of heavy cream if you want your truffles on the even softer side).
- Place the white chocolate wafers in a heat proof bowl.
- In a small saucepan, bring heavy cream to a boil.
- Once boiled, pour the cream over the chips and stir until fully melted, also incorporating Wilton food gel in “Pink” at this time for the watermelon pink center.
- Cool, cover, and place in the refrigerator for at least 2 hours. If the white chocolate is too firm to work with after 2 hours, just pop in the microwave for a few seconds. If it is too soft, refrigerate for an hour more.
- Using a teaspoon or melon baller, roll into small balls and place them onto wax paper. Then put them back in the refrigerator for a few hours or even overnight.
- Place toothpicks into the truffles and stick them onto a Styrofoam pad.
- Place back into the refrigerator while you melt the other chocolates.
For the outside:
1 cup of white chocolate wafers (in green color or watermelon mint flavored if you can find them. I bought mine at A.C. Moore).
- Melt the white chocolate wafers over a double boiler and add “Leaf Green” Wilton food gel to the mixture. Add watermelon candy flavoring if desired.
- Once melted, pour into a mug and mix. If not melted enough, use EZ Thin Wilton Candy Melts Dipping Aid. It works wonders!
- Take your truffles out of the refrigerator and dip into the white chocolate coating, shake off the excess chocolate by tapping on the side of the mug, and place back into the Styrofoam to dry.
- Dry for about an hour at room temperature and then, using, Wilton Leaf green again, paint on the watermelon stripes. If desired, cut the truffles in half and add the “seeds” using black food gel.