Chocolate Truffle Bouquet | Good Times with Jen

Give this adorable assorted chocolate truffle bouquet to someone you love! Perfect for your mom this Mother's Day!
INGREDIENTS:
White Chocolate Lemon:
8 oz white chocolate chips
⅓ cup heavy cream
Zest of 1 lemon
½ tsp Lemon extract
Yellow sprinkles
Dark Chocolate Raspberry:
8 oz dark chocolate chips
2 tbsp raspberry jam
⅓ cup heavy cream
pink sprinkles
Dark Chocolate Lavender:
8 oz dark chocolate chips
1 tbsp food grade dried lavender buds
⅓ cup heavy cream
Pinch of salt
Purple sprinkles
STEPS:
White Chocolate Lemon Truffles: Heat heavy cream in a saucepan to a simmer over medium heat. In a large bowl, add roughly chopped chocolate and raspberry jam. Pour the heated heavy cream over the chocolate and let sit for a few minutes. Stir until everything is fully incorporated and smooth. Chill until mostly firm. Using a cookie scoop or small spoon, scoop out chocolate and roll into balls. Roll the balls in the pink sprinkles to coat.
Dark Chocolate Raspberry Truffles: Heat heavy cream in a saucepan to a simmer over medium heat. In a large bowl, add roughly chopped chocolate and raspberry jam. Pour the heated heavy cream over the chocolate and let sit for a few minutes. Stir until everything is fully incorporated and smooth. Chill until mostly firm. Using a cookie scoop or small spoon, scoop out chocolate and roll into balls. Roll the balls in the pink sprinkles to coat.
Dark Chocolate Lavender Truffles: Heat heavy cream and lavender buds and salt in a saucepan to a simmer over medium heat. In a large bowl, add chocolate. Using a fine mesh strainer to catch the lavender, pour the heated heavy cream over the chocolate and let sit for a few minutes. Stir until everything is fully incorporated and smooth. Chill until mostly firm. Using a cookie scoop or small spoon, scoop out chocolate and roll into balls. Roll the balls in the purple sprinkles to coat.
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