Root Beer Float Chocolate truffles

(Adapted from the Chocolate Truffles Recipe from Joy of Baking)

For the Chocolate Root Beer section:

Ingredients:

• 8 ounces milk chocolate chopped into small pieces
• 1/2 cup heavy cream
• 2 tablespoons butter cut into pieces
• 3 tablespoons root beer extract
• 2 tablespoons root beer vodka (optional)
• Brown glitter sugar (optional)

Directions:

• Place chocolate into a heat proof bowl.
• In a small saucepan heat cream and butter.
• Add root beer extract and bring to a boil.
• Pour the hot mixture over the chopped chocolate and stir until everything is melted.
• Mix in the root beer vodka.
• Place in refrigerator and chill until solid.

For the Cream section:

Ingredients:

• 4 ounces white chocolate chopped into small pieces
• 1/4 cup heavy cream
• 1 tablespoons butter cut into pieces
• 1 teaspoon vanilla bean paste.

Directions:

• Place chocolate into a heat proof bowl.
• In a small saucepan heat cream and butter.
• Add vanilla bean paste and bring to a boil.
• Pour the hot mixture over the chopped chocolate and stir until everything is melted.
• Place in refrigerator and chill until solid.

Assembling the truffles:

• Use a 3/4 chocolate root beer to 1/4 cream truffle proportion. 
• Remove both mixtures from the fridge. Using teaspoon, scoop out the root beer section first. Roll it between your palms to form a ball.
• Scoop the smaller cream section out of the bowl and place it on top of the truffle.  Roll it between your palms again.
• At this point I opted to roll the truffle in brown glitter sugar to finish it off. You can leave it plain or use chocolate sprinkles, plain sugar or cocoa, whatever you like. 
• If the truffles get too soft to work with, place them in the freezer for 5-10 minutes until they are hard enough to hold their shape.
• Store in the fridge until ready to serve.