Ingredients
1-1/3 cups semisweet chocolate chips3 tablespoons butter1/3 cup heavy whipping cream1 teaspoon vanilla extract1 cup white baking chips2 tablespoons shortening, divided1 cup milk chocolate chips
Preparation
In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour.
Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.
