White Chocolate Truffles with Heavy Cream

Instructions:

1. Place 8 oz of chopped white chocolate for the centers into a microwave-safe heatproof bowl.
2. Microwave the chocolate in 15-second bursts, stirring thoroughly between each interval until completely melted.
3. Stir in 1/3 cup heavy cream, 1 tsp vanilla extract, and 1g salt until the mixture is glossy and smooth.
4. Let the ganache sit at room temperature for 10 minutes, then refrigerate for at least 2 hours until firm enough for scooping.
5. Using a small cookie scoop, portion the chilled ganache into small balls and roll them quickly between your palms until smooth.
6. Place the rolled balls on a parchment-lined baking sheet and freeze for 15 minutes to ensure they stay firm during dipping.
7. Melt the remaining 8 oz of chopped white chocolate and 1 tbsp coconut oil using 15-second microwave bursts, stirring between intervals.
8. Let the coating cool for 5 minutes so it is slightly warm but not hot.
9. Use a fork to dip each frozen truffle into the chocolate, lift it out, and gently tap the fork on the edge of the bowl to remove excess chocolate.
10. Place the coated truffles back on parchment paper and refrigerate for 10 minutes until the shell is set.