Milk Chocolate Truffles: Ghirardelli LUXE Milk Chocolate Contest

Blogger ate the Ghirardelli LUXE Milk Chocolate contest comments, so I'm extending the contest until October 5. I found the comments, but still thought it best to extend the deadline. All you need to do is make a comment on today's blog or HERE to be entered.

Tell me why you are a Milk Chocolate Fan! Win a coupon for any One Ghirardelli Luxe Milk Bar or Bag. Just comment below on why you are a Milk Chocolate Fan. Winners will be chosen randomly. Contest closes at 5 p.m. October 5.   

Ghirardelli makes baking chocolate, but if you only have a bar or two, here's something easy to make at home.

MILK CHOCOLATE TRUFFLES

Ingredients
1 pound Ghirardelli LUXE MILK chocolate, broken into pieces
3/4 cup heavy cream
1 tablespoon sweet butter
1/2 cup Ghirardelli unsweetened cocoa powder

Method
1. Melt milk chocolate, heavy cream and butter in the top of a double boiler or in a saucepan over another saucepan with simmering water on the bottom. As soon as the mixture is smooth, remove from heat and transfer into bowl or baking dish. Cover chocolate mixture with plastic wrap. Chill in the refrigerator for up to 2 hours.
2. Spread cocoa powder on shallow plate.
3. Using melon baller, scoop chocolate and roll into balls between your hands. Then roll the ball of chocolate in the cocoa until well coated. Place truffles on sheet pan lined with parchment paper. Repeat until you finish making all the truffles. Allow truffles to set for about an hour.
4. Store in airtight container in refrigerator. Truffles are best served at room temperature.