Adapted from Food Networks Recipe
- 7 ounces bittersweet chocolate, chopped fine
- 2 tablespoons unsalted butter
- 1/3 cup heavy cream
- 2 tsp light corn syrup
- 3 tbsp brandy
- 1/3 cup Dutch process cocoa powder for coating
- 6 ounces semisweet or bittersweet chocolate, chopped fine
- an shallow container, preferably glass, measuring about 40 sq inch.
- rubber spatula
- candy thermometer
- Place the 7 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave in medium for 1.5 min.
- 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 chocolate mixture; let stand for 2 minutes.
- Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric 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 refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 6 ounces of chocolate into a double boiler (real or improvised). Stirring the chocolate occasionally, test the temperature of the chocolate with a candy thermometer 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 coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust 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 your hands are unwashably dirty.
- Prepare the following on the table: the melted chocolate, still warmed, the dish of coating cocoa, and parchment paper on cookie sheet to hold the final product.
- 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 the coating cocoa powder.
- Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
- In the meantime, continue placing the chocolate-coated truffles in the coating cocoa. 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.
Makes about 20-25 truffles. Instead of cocoa you can also use nuts or toasted coconut flakes for coating.