Start with the White Truffle Cream because it needs to be refrigerated until very cold
Have truffles unwrapped in a large bowl
Heat cream to a simmer in the microwave or stovetop, pour over truffles, add vanilla p, and salt and stir until smooth. Cool to room temperature, then refrigerate until very cold at least 4 hours or overnight
Make Brownies
Preheat the oven to 350. Spray a 9 by 13 inch pan with bakers spray. Line pan with foil extending over sides for easy removing of brownies
Melt butter and chocolate in the microwave just until melted, stir smooth then cool to room temperature
Beat eggs and sugar until combined, add vanilla and salt
Fold in chocolate until just combined
Fold in flour just until blended do not over mix
Pour into prepared pan and bake 22 to 25 minutes until a toothpick comes put with moist crumbs. Cool in the pan on a rack completely before frosting
Finish White Truffle Cream
Beat cold truffle cream until light, fluffy and it holds its shape
Lift entire brownie from the oan using the foil
Frost brownies
Decorate with sprimkles
Cut into bars, store in the refrigerator
