Ingredients
The following ingredients have 4 Servings
- 18 oz chocolate
- 6 oz heavy whipping cream
- 12 oz yellow candy melts
- 1 C chocolate jimmies
Instruction
- bring the cream to a low simmer and pour over the chocolate and let sit for 5 mins
- stir until smooth and refrigerate until firm, about 3 hours
- Flatten the mini cupcake liners slightly and separate
- melt the yellow chocolate and fill a piping bag
- thinly pipe the bottom of the liners, filling in any gaps, then, while turning, pip up the sides to create petals
- let cool completely until set and peel off the liners
- scoop out the truffles with the mini scoop and roll them in the sprinkles (if they don't stick try rolling the ganache balls in your hands a bit to warm them up and "melt" the outside slightly)
- place the truffles into the chocolate flower cups
