Wednesday, December 3, 2008

Chocolate Truffles

1 c. heavy cream
1/2 stick (1/4 c.) butter
2 tsp. light corn syrup
1 lb. semisweet or bittersweet chocolate
8 oz. semisweet chocolate
1 c. various coating decor, such as chopped pecans, coconut, cocoa powder, sugar, etc.

Chop 1 lb. chocolate into small pieces and melt either in a medium bowl in the microwave or on a double boiler on the stove and transfer to a medium sized bowl.
Bring cream, butter, and corn syrup to a biol in a saucepan. Remove from heat. Pour mixture into chocolate and gently stir whisk until smooth. Cover and place in the refrigerator. You will need to stir every 15 minutes for the first 45 min and then every 3 to 5 min for 15 more minutes. After that I would freeze it for about 5 minutes.
With a melon scoop scoop out balls of chocolate and place on a wax lined cookie sheet. Freeze for about 30 minutes.
Using double boiler, melt 8 oz. semisweet chocolate. **This is important: do not let chocolate get hotter than 94 degrees. It will not snap when you bite into it if you do. Dip ice cream scoop into melted chocolate and turn upside down to let extra chocolate out. Then roll balls from freezer and immediately place into decor of your choosing. I then either freeze them or refrigerate them until about 30 minutes before serving. Truffles are best served at room temperature, or so they say.

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