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Chocophiles Marvelous Marbles Minis

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Ingredients

• White Marbles

• 8 ounces premium white baking chocolate, chopped, such Ghiradelli’s 4-ounce bars
• 3-1/2 ounces heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon white cream de menthe
• 1/2 tablespoon corn syrup

• Milk Chocolate Marbles

• 7-8 ounces premium milk chocolate, chopped, such as Dove, or Green and Black
• 3-1/2 ounces heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 1 tablespoon corn syrup

• Additional Ingredients

• crushed pink and white peppermints, about 1/4 cup, or as needed
• silver decorating sugar
• rainbow sprinkles

Instructions

1. Warm cream, butter, cream de menthe, and corn syrup in a medium, non-stick saucepan, until hot, 110-115 F. Remove. Stir in white chocolate. Wait 2 minutes. Stir until smooth. Spread 1/2” thick on a baking sheet lined with foil. Set aside in a cool spot 6-8 hours or overnight.
2. Repeat with the milk chocolate, cream, butter, vanilla and corn syrup. Spread as above 1/2” thick on a baking sheet lined with foil. Set aside in a cool spot 6-8 hours or overnight.
3. Pinch up rounded teaspoons of white chocolate, roll on counter into a marble-sized balls. Set marbles on a clean sheet of foil. Repeat with milk chocolate mixture. On a sheet of wax paper, roll white marbles in crushed peppermints and silver decorating sugar. Coat milk chocolate marbles with rainbow sprinkles, or colored sparkling sugar. Place all the marbles in the refrigerator until set, on a tray in one layer, if you have room; otherwise separate two layers with waxed paper.
4. Remove from fridge 10 minutes before serving. Serve 2 or 3 marbles on an oversize porcelain spoon. Refrigerate remaining marbles 2-3 days, tightly covered.

Notes