Mummy Truffles

Place the chocolate in a bowl, add the hot heavy cream, and let it rest for 30 seconds.

Add the vanilla and mix well.

If necessary, microwave for 30 seconds to melt completely.

Cover with plastic wrap and refrigerate for 1 hour.

Roll the firm mixture into small balls.

Place the truffles on a baking sheet lined with parchment paper and freeze for 20 minutes.

Melt the white chocolate.

Remove the truffles from the freezer and dip them into the white chocolate using a fork.

After the first layer sets, dip them again in the white chocolate for the second coat.

Let the chocolate set, then drizzle stripes of white chocolate over the surface to create the mummy effect.

Melt the milk chocolate and use a toothpick to create the eyes.