Directions

Yield: 12 Truffles

Prep Time: 45 minutes
Cooling Time: 1 hour, 30 minutes
Total Time: 2 hours, 15 minutes

Instructions:

1. Place chocolate chips in a large bowl. Set aside.

2. Heat heavy cream in a saucepan over low heat, stirring often until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate chips. Let the mixture stand for 1 minute, then stir continuously until chocolate is melted and the mixture is fully combined and smooth.

3. Cover and refrigerate for 1 hour or until mixture is firm enough to scoop and hold shape.

4. Line a baking pan with parchment paper. Scoop out 1 heaping tablespoon of the mixture and roll into an egg shape. Repeat to create 12 egg-shaped truffles. Return to refrigerator for 30 minutes before coating.

5. Place sprinkles, matcha powder and raspberry powder into 3 separate bowls. Reshape truffles if necessary. Roll 4 truffles into each of the 3 toppings. Refrigerate until ready to serve.