FRENCH CHOCOLATE TRUFFLES

FRENCH CHOCOLATE TRUFFLES image

Yield 30-35 truffles

Number Of Ingredients 7

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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, chopped fine

Steps:

1. Place the 10 oz. of chocolate and butter in a medium size glass mixing bowl. Microwave 30 sec. Remove and stir, and repeat this 1 more time. Set aside. 2. Heat the heavy cream & corn syrup in a small saucepan over medium heat until simmering. Remove from the heat. pour mixture over melted chocolate mixture; let stand for 2 min. Use rubber spatula, stir gently, start in middle of bowl & work in concentric circles til all chocolate is melted & mix is smooth & creamy. Gently stir in brandy. Pour the mix into an 8x8-inch glass baking dish & place in frig for 1 hr. 3. Use a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the frig for 30 min. 4. Place the cocoa powder or toasted coconut own pie pans & set aside. 5. Meanwhile, place the 8 oz. of chocolate into a medium mixing bowl, sitting on top of a heating pad lined bowl-pad set to medium. Stir the chocolate occasionally, test the temp of the chocolate & continue heating until to 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F or snap is ruined. Once you have reached the optimal temp, adjust the heat to maintain it. 6. Remove the truffles from the frig & shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. 7. Dip an ice cream scoop into the chocolate & turn upside down to remove excess chocolate. Place truffle 1 at a time into scoop & roll around til coated. place the truffle into the dish with either the cocoa powder or coconut. Move the truffle to coat; leave truffle in the coating for 10 to 15 seconds before removing. meanwhile, continue placing chocolate-coated truffles in the cocoa or other coating. After 10 to 15 secs, remove truffle to a parchment lined sheet pan. Repeat til 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 frig. Truffles are best when served at room temp.