Red Velvet Truffles
For the centers:
8 oz. milk chocolate
4 oz. bittersweet chocolate
4 oz. heavy cream
4 oz. cold cream cheese, cut into 16 pieces
1/2-1 tsp. red gel food coloring (I used Wilton)
1/2 tsp. pure vanilla extract
8 oz. tempered white chocolate (at about 80 degrees F.)
8 oz. tempered bittersweet chocolate (at about 88 degrees F.)
Chop chocolate and place in a large, heat-proof bowl. Add the cream. Set the bowl over a pan of simmering water. Stir until smooth. (You can take the bowl off the heat when there are still some larger chunks–they will melt.)
Remove bowl from heat. Add the cream cheese chunks. Switch to a whisk. Whisk until smooth. Add the food coloring and vanilla extract. Let cool to room temperature. Press waxed paper to the surface and chill overnight or at least 5 hours.
Line a baking sheet with waxed paper. Use a small ice cream/cookie scoop and drop evenly sized blobs of the ganache onto the waxed paper. (You should get about 18.) Place baking sheet in freezer for two hours to harden.
Once the chocolate blobs are firm, remove them from the freezer. Dust your hands with cornstarch and roll into smooth balls. Put the balls back on the baking sheet and chill again for a few hours.
Take one ball of ganache at a time, and drop them into the tempered chocolate. Carefully turn the ball around in the chocolate so it is uniformly covered with chocolate. Use a regular fork, or chocolate dipping fork to remove the ball from the melted chocolate. Drag the bottom of the fork over the edge of the bowl to remove the excess melted chocolate.
Place the bonbon on the waxed paper. Repeat with remaining balls. Drizzle leftover chocolate over the tops of the dipped bonbons. Let harden in the fridge until ready to eat.
Store in the fridge in an airtight container, or layer bonbons on waxed paper in a freezer-proof container. Let some to room temperature before serving.