Chocolate Truffles

By chris5863

Ingredients

• 10 ounces bittersweet chocolate, chopped fine
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 cup brandy
• 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
• 8 ounces semisweet or bittersweet chocolate, chop ped fine

Details

Preparation time 180mins
Cooking time 185mins

Preparation

Step 1

Place the 10 ounces of chocola te and butter in a medium size glass mixing bowl. Microwave for 30 seconds.
Remove and stir. and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the
heat and pour the mixture over the melted choco late mixture; let stand for 2 minutes. Using a rubber spatula, stir
gently, starting in the middle of bowl and workin g in concen tric circles until all chocolate is melted and mixture is
smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in
the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerato r
for 30 minutes .
Place the cocoa powder, nuts, and/or toasted coconut each in its own in pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating
pad lined bowl, with the heating pad set to medium . Depending on the heating pad, you may need to adjust the
heat up or down. Stirring the chocolate occasionally, test the temperature of the choco late and continue heating
until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coat ing
will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature,
adju st the heat to maintain it
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands . Use
powder-free vinyl or latex gloves if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at
time into the scoop and roll around until coated . Then place the truffle into the dish with either the cocoa powder,
nuts or coconut Move the truffle around to coat ; leave truffle in the coating for 10 to 15 seconds before
removing. In the meantime, continue placing the cboco late-coated truffles in the cocoa or other secondary
coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are
coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.
Truffles are best when served at room temperature.