Method of Preparation

1. Combine evaporated milk, inverted sugar, and cream in a saucepot.
2. Gently whisk together while heating over a burner.
3. Bring to a simmer and immediately remove from heat. Whisk in .
4. Pour over and whisk together until it forms a smooth ganache.
5. If needed, mix with a burr mixer until smooth.
6. Cover with plastic wrap until ready to use.
7. Pipe the ganache into pre-crystallized truffle shells. Cap the truffle shell with tempered milk chocolate.
8. Roll the filled truffle in tempered .
9. While still tacky, place the coated truffle shell in a bowl of and coat fully with the cocoa powder.