Rich Fudgy Chocolate Truffles (Print Version)
# Ingredients:
→ For the truffles
01 -
8 ounces (227 grams) semisweet baking chocolate, finely chopped
02 -
2 tablespoons unsalted butter, cubed
03 -
1/2 cup heavy cream
04 -
1 tablespoon light corn syrup
05 -
1 tablespoon rum or liqueur
→ For the coating
06 -
10 ounces tempered chocolate
07 -
Cocoa powder, sifted
08 -
Sprinkles
09 -
Chopped nuts
# Instructions:
01 -
Place the chocolate and butter in a medium heat-proof bowl. In a small saucepan over medium-high heat, bring the cream to a boil. Pour the cream over the chocolate and butter. Stir in the corn syrup and alcohol (if using). Let stand for 2 to 3 minutes before whisking vigorously until melted and smooth like pudding.
02 -
Refrigerate the chocolate mixture, uncovered, for 3 hours or overnight.
03 -
Use a small 1-Tablespoon spring-loaded scoop to form mounds of chocolate onto a parchment-lined rimmed baking sheet. Refrigerate for 15 minutes. Roll the mounds into balls with the palms of your hands, using disposable gloves or dipping your hands in ice water to prevent melting.
04 -
Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.
05 -
Place cocoa powder, finely chopped nuts, sprinkles, or other coatings in separate shallow dishes. Roll each chilled ball in your desired coating, then place on a parchment-lined baking sheet.
06 -
Dip the truffles in tempered chocolate using a fork or dipping tool. Tap the fork to remove excess chocolate and slide the dipped truffle onto a parchment-lined baking sheet using a toothpick. Sprinkle with optional garnishes before the chocolate sets. Let the truffles set completely before serving or storing.
# Notes:
01 -
The truffles can be prepared in advance and stored in an airtight container in the fridge for up to 2 weeks.