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Basic Ganache

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.

Truffles

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.