Step 1

Melt 2 cups of the white chocolate chips and set aside 1/2 cup.

Step 2

Pour melted chocolate into a silicone candy mold and let excess drip off. Using an offset spatula or bench scraper, scrape off excess chocolate—place in the fridge for 5 minutes to harden.

Step 3

While the chocolate mold is setting up, make the ganache. Place the butter, the remaining 1 cup of chocolate chips, and the condensed milk in a medium-sized heatproof bowl.

Step 4

Microwave on high for one minute. Let stand one minute. Stir until smooth and combined, this may take a few minutes.

Step 5

Pour into a pastry bag and cut off a very small amount from the tip.

Step 6

Fill the molds almost all the way to the top with the ganache, leaving a small space to add more melted chocolate—place truffles in the fridge for 10 minutes to set.

Step 7

Once set, pour the remaining melted white chocolate from step 1 on top. Using an offset spatula or bench scraper, scrape off the excess chocolate.

Step 8

Place in the fridge for 5 minutes to set. Then, pop the chocolates out of the mold and enjoy!