English Chocolate Toffee Truffles

English Chocolate Toffee Truffles

INGREDIENTS

¼ Cup Heavy Cream

¼ Cup Whole Milk

1 Tablespoon English Toffee Syrup

6 (1 ounce) Squares Chopped Bittersweet Chocolate

4 (1ounce) Squares Chopped Milk Chocolate

8 Ounce Bag English Toffee Chips – Divided

Combine cream, milk and English toffee syrup in a medium saucepan.  Bring to a boil.  Remove from heat.  Combine bittersweet and milk chocolate in a heatproof bowl.  Pour hot cream mixture over chocolates, stirring gently until completely melted.  Mix in ½ of the English toffee chips.  Pour mixture into an airtight container and refrigerate.  Chill for at least one hour.  Using a small ice cream scoop or a small melon baller, scoop a small amount of ganache.  Using your hands, roll ganache to form 1 inch truffles.  Coat truffles with remaining toffee chips.  Makes about 24 truffles