Part 38 (1/2)

such as Wilton's Candy Melts

(one for your ganache filling,

the other for the outside coating)

1 cup heavy cream

tsp rose water

(Start conservatively. You can always add more.)

Directions: For ganache, put one bag of candy disks in a large, shallow dish. Bring cream slowly to a light boil, then pour over disks and keep stirring until they all melt. When the ganache is warm, it is very creamy. You can thicken it by whisking it and then putting it in the refrigerator. This may take a couple of hours, which gives you time to go do something else (like read a Sheila Roberts book).

After your ganache is cooled and firm, form it into small, candy-size b.a.l.l.s. Place them on parchment or wax paper. Melt the second bag of disks in a double boiler, then dip each ball in the melted white chocolate. Once they've set, store them in a cool place.

BAILEY'S CHOCOLATE TRUFFLE TRIFLE

Serves 8 Ingredients: 1 regular size (10.75 oz) frozen pound cake

such as Sara Lee

cup raspberry liqueur (Although you can also make this without the liqueur and it will taste great.)

1 cup raspberry jam

1 package instant white-chocolate pudding mix

2 cups whole milk

1 pint fresh raspberries

pint heavy cream