In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Stir until smooth and creamy.

Pro Tip: Avoid boiling the cream to prevent a grainy texture in the ganache.

Stir in the vanilla extract and let the ganache cool slightly at room temperature.

Pro Tip: Cooling is key; it makes the ganache easier to scoop and shape into truffles.

Place the bowl in the refrigerator for about 1-2 hours until it’s firm but still pliable.

Pro Tip: If you’re in a hurry, you can set it in the freezer for about 30 minutes.

Once the ganache is firm, use a small cookie scoop or spoon to portion out the mixture. Roll them into small balls to form your truffles.

Pro Tip: Keep your hands slightly wet when rolling to prevent sticking.

Melt the white chocolate in the microwave in 30-second intervals, stirring between each until melted and smooth.

Dip each truffle into the melted chocolate, ensuring it’s fully coated.

Pro Tip: Use a fork to lift the truffles out and tap gently to remove excess chocolate.

While the chocolate is still warm, use colored sprinkles, mini chocolate chips, and orange candy melts or fondant to decorate your snowmen.

Pro Tip: Use a toothpick to help position the features more accurately!