1 package (12 oz.) of Candy Melts
1/3 cup of heavy cream
This will make about 2 cups of filling
Chop up your candy melts and set aside.
Heat the heavy cream in a saucepan just to the boiling point but do not boil.
Remove the heavy cream form the stove and add the chopped candy melts, stir until smooth.
Add 1 tbsp liqueur for flavor at this point. (optional) Stir until creamy and smooth.
Refrigerate until firm then roll into 1 inch balls.
Dip in melted chocolate or roll in nuts or cocoa powder.
Store truffles in fridge for up to 3 weeks.
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