Classic Chocolate Truffle with Corn Syrup

By MaryEllen

For my first batch I took the control recipe and simply added one tablespoon of light corn syrup along with the cream. As a result, the truffle mix was a little easier to shape and the resulting truffles were fudgier and chewier than the ultra smooth and rich control recipe. I ended up preferring the result of these corn syrup truffles to that of the control recipe.

Ingredients

• 8 ounces semisweet chocolate, chopped
• 3 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1 T Corn Syrup

Details

Adapted from relish.com

Preparation

Step 1

1. Place chocolate and butter in a medium heat-proof bowl. In a small saucepan over medium-high heat, bring the cream to a boil. Pour the cream over the chocolate and butter. Let stand for 2 to 3 minutes before whisking until melted and smooth. Refrigerate, uncovered, for 1 hour, or until slightly firmed.
2. Use a small 2-teaspoon spring-loaded scoop, form mounds of chocolate onto a parchment lined baking sheet. Refrigerate 15 minutes. Roll the mounds into balls with the palms of your hands. Return the truffles to the baking sheet and chill for another 30 minutes, or until firm. Dip the balls in prepared tempered chocolate. Let chocolate set before serving. The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.