Chocolate Truffles

By BobN

Ingredients

• Suggested truffle coating Ingredients:
• 10 ounces bittersweet chocolate, (chopped very, very fine)
• 3 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1/2 cup heavy cream
• 1/4 cup liqueur of your choice (I like to use Kahlua, DisArrono, or Amaretto)
• 1/2 cup Dutch-Process Cocoa
• Finely chopped nuts
• Toasted coconut
• 8 ounces semi-sweet chocolate for dipping (Chocolate candy coating can be used instead).

Preparation

Step 1

In a microwave-safe bowl (glass bowl preferred because it retains heat and keeps the chocolate tempered for a longer time), place chocolate in the microwave for thirty seconds at a time on high power until the chocolate it melted. Be very careful not to overheat the chocolate. The chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt it.
In a small saucepan over medium heat, heat the butter, corn syrup, and cream until it just begins to simmer; remove from heat. NOTE: Stir constantly while doing this to avoid scorching the mixture on the bottom of the pan. Pour the cream/corn syrup mixture over the tempered chocolate and let it stand for about 2 minutes. The heat from the mixture will finish the meting of the chocolate. You now have a chocolate ganache.
Stir the chocolate ganache mixture carefully, but thoroughly until it is smooth and creamy. Stir in the liqueur (of your choice) and make sure it is mixed throughout the chocolate. Spoon the mixture into a 8-inch by 8-inch glass baking dish and cover it with plastic wrap. Place in the refrigerator to cool until it is firm, approximately 1 to 2 hours.
When the chocolate ganache is cooled and firmed, scoop out small amounts with a spoon or melon baler, and place on a cookie sheet lined with parchment paper or a Sil-Pat. Return this to the refrigerator to firm up again. You will see just how quickly the ganache begins to melt when it is removed from the refrogeratpr, especially if you are using your hands to form a more ball like structure with it.