Bear Truffles

1: Place baking chocolate chips in a medium-sized heatproof bowl.

2: In a separate microwave-safe bowl, add heavy cream and microwave until hot, around 1 minute to 1 minute 30 seconds.

3: Pour heavy cream into chocolate chips & stir with a whisk until dissolved & smooth. Add butter & incorporate.

4: Cover the mixture with saran wrap, making sure the saran wrap is touching the surface of the chocolate mixture. Refrigerate for 40 minutes or until hardened.

5: Prepare a tray with parchment paper. Then portion out eight bear faces using 2 tablespoons of ganache. Place on the prepared parchment paper. Then portion 16 bear ears using 1 teaspoon of ganache.

6: Using clean hands, or food-safe gloves, roll all portions into a ball, making sure to leave space in between so that they don’t stick to each other.

7: Place the tray of rolled ganache into the freezer until hardened, around 15 minutes.

8: To decorate, place dark chocolate melts into a heatproof small shallow bowl. Microwave according to instructions, or in 20-second increments, and heat until fully melted, making sure to stir in between microwave sessions to prevent burning.

9: Using dipping tools, or two forks, submerge one bear face at a time into the melted dark chocolate melts. Turn over using a fork to cover the entire surface, then lift off the chocolate & tap gently on the sides of the bowl to get rid of extra chocolate. Then place onto the prepared parchment paper by pushing the chocolate using the side of another fork.

10: Dip one side of the bear ear into the melted chocolate, and press onto the side of the bear face. Repeat until all bears have two ears.

11: Draw the face with melted white chocolate melts in a piping bag.