Pastel Chocolate Truffles

Ingredients:

200g white chocolate, chopped

1/4 cup heavy cream

1 tsp vanilla extract

Food coloring (various pastel shades)

200g white chocolate (for coating)

Instructions:

1. Prepare Ganache: Heat heavy cream until warm, then pour over the chopped white chocolate. Stir until smooth. Add vanilla extract and mix well.

2. Chill: Let the ganache cool in the refrigerator for 1-2 hours until firm.

3. Shape Truffles: Scoop small amounts of ganache and roll into balls. Place them on a baking sheet and freeze for 30 minutes.

4. Prepare Coating: Melt the remaining white chocolate and divide into portions. Tint each portion with different pastel colors using food coloring.

5. Coat Truffles: Dip each truffle into the melted colored chocolate, ensuring an even coat. Place on parchment paper to set.

6. Serve: Once set, place each truffle in a mini wrapper and arrange on a plate.

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