--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, cooks 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 chocolate.

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 covered.