This white chocolate truffle pie is perfect for any celebration!
7 ounces vanilla wafers
2 tablespoons butter, melted
Blue food coloring
17 ounces white chocolate
3/4 cup heavy cream
Crush the cookies into fine crumbs and add to a bowl along with the melted butter. Stir to combine, then press into the bottom of a circular cake pan.
In a saucepan, add heavy cream and white chocolate and cook until melted. Pour half of the ganache in a small tray and place it in the fridge until hardened. Mix the remaining ganache with the blue food coloring and pour half of it into the cake pan. Place the other half of the blue ganache in small tray to harden in the fridge.
Scoop the hardened ganache with a spoon and mold it into balls with your hands. Place the balls on top of the dessert and decorate with the edible flowers.