Instructions: EQUIPMENT: Cutting board, cooks knife, measuring cup, measuring spoons, 2 stainless steel bowls, 1 1/2-quart saucepan, 2 whisks, baking sheet, parchment paper. Place the white and dark chocolates into separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 c of boiling cream over the white chocolate and the remaining 1/2 c over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate whisk until smooth, and allow to cool for 1 hour at room temperature. Refrigerate the two ganaches for 15 minutes, stirring every 5 minutes.

Line a baking sheet with parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds onto the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate.

To fashion the truffles, roll each portion of chocolate in your palms in a gently circular motion, using just enough pressure to form smooth rounds.

Roll the rounds of chocolate in cocoa until completely covered.

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