• 3/4 lb. finely chopped real milk chocolate
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• Snowflake chocolate transfer sheet
• perfection strips
• silicone mat
• 1" cutter
• 1 pound cocoa dark

MILK CHOCOLATE TRUFFLE BASE: Melt real milk chocolate and set aside. Allow to cool to 98 degrees. Whip 1 cup cream until it holds a soft peak. Add chocolate a little at a time, stirring vigorously with a spoon. When all chocolate is added, add salt and vanilla. Chill in the refrigerator until mixture is firm (approximately an hour or two). Pack mixture into a pastry bag fitted with a #21 tip. Place the chocolate transfer sheet on top of a silicone mat, or parchment paper. Place the thinnest size perfection strips on both sides of the transfer sheet. Melt one pound of chocolate or candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips - these strips allow for consistent thickness. Allow to set up until it is not tacky anymore (generally 5-10 minutes). use a 1" circle cutter to cut out round disks. Do not remove the disks until the chocolate is completely set up (generally 20-30 more minutes). Remove circles. Place truffle mixture (click here for truffle recipe) into a pastry bag fitted with a #32 tip. Pipe onto one disk, and place another on the top. Keep truffles refridgerated until serving for up to week.