- 1/2 cup heavy cream
- 2T unsalted butter
- 1t light corn syrup
- 8 oz chopped semi sweet chocolate, and 4oz. for dipping
- 1/2 t vanilla, or flavored liqueur (optional)
- 1/4 cup powdered sugar and 1/4 cup cocoa powder combined and sifted for coating truffles
- Mix cream, butter and corn syrup together in saucepan.
- Over medium heat, bring to a full boil and then turn off heat.
- Add 8oz chopped chocolate and vanilla or liqueur if using and gently swirl pan. Do not stir.
- Allow to sit for 5 minutes and then whisk slowly to combine.
- Refrigerate for 45 minutes, stirring every 10-15 minutes.
- Once mixture is firm but before it is hard, scoop and form into 1" balls onto parchment lined pans using a small ice cream scoop and hands.
- Chill until firm and in the meantime melt the remaining chocolate and prepare the cocoa mixture for dipping in two separate bowls.
- Remove balls from the fridge. Using one hand, dip a ball into the chocolate, allowing excess to drip off then place in the bowl of cocoa mixture. With the other hand, roll ball around in cocoa until coated and then place back onto the parchment lined pan.
- Repeat with the remaining balls.
- Chill for a few minutes until set. Store in an airtight container once completely set.
- This recipe makes 12-24 truffles depending on whether they are actually 1" or not. It is challenging to make them that small.
- I sometimes use finely chopped nuts or crushed candy canes to roll these in too - the possibilities are endless!
- These are pretty easy to make, just a little time consuming with the chilling and rolling out the balls; you are probably looking a 90 minutes from start to finish.
- The better the chocolate you use the better the truffle will be - so don't be cheap on the chocolate!
- These are a great way to impress or mend fences! Enjoy!
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