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ingredients
4
oz white chocolate
1
oz cocoa butter
3
cup water
1-½
cup sugar
½
cup corn syrup
pinch of salt
tsp powdered cotton candy flour (if powder is unavailable use 1 Tbsp liquid extract
tsp tiny spherical candy sprinkles
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directions
Step 1
Combine sugar, water corn syrup and salt bring to boil. Cool down and blend in cotton candy flavor with handblender. Freeze in ice cream machine according to manufacturer’s instructions. Freeze solid in freezer.
Step 2
Scoop out with melon baller and return balls to freezer.
Step 3
Combine white chocolate and cocoa butter in plastic container. Melt in microwave in 30 second intervals, stirring each time. When chocolate is fluid and no warmer than 100 F, it is ready. Add sprinkles and stir.
Step 4
Remove sorbet balls from freezer, dip in white chocolate. When dipping, make sure base of each truffle is completely sealed. Allow to chill in the refrigerator for at least one hour.