*For detailed information about working with and melting chocolatesee my Chocolate Making Tips page.
Chocolate Hazelnut Coffee Ganache:
Heat the heavy whipping cream.
Pour 1/2 cup of the hot coffee along with the hot cream over the chopped chocolate.
Leave it sit for 2 minutes then stir until smooth.
Let the ganache cool for 20-30 minutes.
Chocolate Shell and Decorations:
Paint a thin layer of white chocolate into each egg shaped cavity in your candy molds.
Chill for 5 minutes until hardened.
Pipe chocolate ganache into the chocolate shells.
Set aside for 1 hour.
Pipe a layer of chocolate over top of the ganache and scrape off any excess chocolate.
Chill for 5 minutes until the chocolate hardens.
Pipe melted chocolate tree limbs onto parchment paper.
Allow them to harden.
Attach two black pearl eyes and 1 orange candy coated sunflower seed nose using a bit of white chocolate to each egg shaped truffle. Draw on the dots for the smile using a food coloring marker. Then attach three black pearl buttons.
Spoon about a teaspoon or so of white chocolate onto a piece of parchment paper.
Allow it to start setting, then place one truffle in the center.
If using, sprinkle edible glitter over top.
Use some white chocolate to attach two stick arms to each truffle.
Snowman Truffles filled with Chocolate Hazelnut Coffee Ganache https://hungryhappenings.com/snowman-truffles-hazelnut-coffee-ganache/