Better Than Chocolate Part 38

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

1 tsp vanilla

1 Tbsp sugar (Optional-use this if you like your whipped cream sweetened.)

1 cup coa.r.s.ely chopped dark chocolate truffles

Directions: Cut pound cake into slices, then cut the slices into thirds. Line the bottom of a trifle bowl (or any large cut-gla.s.s bowl) with half the slices. Sprinkle with half the liqueur. Next spread on half the jam. Mix the pudding and milk until thick and layer half of that over the jam. Add half the raspberries and half the cut-up truffles. Repeat the process, using what's left of the ingredients. Add vanilla and sugar to the cream and whip it until stiff, then frost the top of the trifle.

ICICLE FALLS MOOSE MUNCH.

(This one is courtesy of our friend Dee Dee Giordano.) Yield: anywhere from 24 to 36, depending on what size you make them Ingredients: 2 cups Cap'n Crunch peanut b.u.t.ter cereal

2 cups broken pretzel sticks

2 cups roasted peanuts

1 bag of vanilla or chocolate candy disks such as Wilton's Candy Melts

Directions: Mix the first three ingredients together. Then melt the disks in the microwave until completely melted. Pour over the mixed ingredients. Working fast, so the chocolate doesn't set up, drop by spoonfuls onto wax paper. If the chocolate sets before you can spoon them all out microwave for several seconds to reheat chocolate and continue spooning.

WHITE LAVENDER FUDGE.

Yield: 9 to a dozen (You can make more or less, depending on how big you want your pieces of fudge.) Ingredients: 2 cups granulated cane sugar

1 cup half-and-half

1 Tbsp light corn syrup

tsp salt

1 Tbsp b.u.t.ter