chocolate truffles

How To Make chocolate truffles

• 1

  PUT THE CHOCOLATE IN A LARGE MICROWAVE-SAFE CONTAINER AND HEAT,AT MEDIUM POWER,STIRRING EVERY MINUTE,UNTIL MOST OF THE CHOCOLATE IS MELTED.
• 2

  BRING THE CREAM TO A BOIL IN A SAUCEPAN ON THE STOVE OR IN THE MICROWAVE.REMOVE FROM THE HEAT;POUR THE CREAM OVER THE CHOCOLATE,STIRRING UNTIL THE MIXTURE IS THICK,SMOOTH,AND SHINY.
• 3

  STIR THE BUTTER INTO THE MIXTURE IN 4 OR 5 ADDITIONS,STIRRING GENTLY UNTIL IT'S AGAIN SMOOTH AND SHINY.STIR IN THE CORN SYRUP.
• 4

  LINE AN 8X8-INCH BAKING PAN WITH PLASTIC WRAP;POUR IN THE MIXTURE.PRESS PLASTIC WRAP AGAINST THE CHOCOLATE AND PUT THE PAN IN THE REFRIGERATOR FOR ABOUT 2 HOURS,OR UNTIL THE MIXTURE IS FIRM.
• 5

  TO FORM THE TRUFFLES,LINE A BAKING SHEET WITH WAXED PAPER.TURN OUT THE MIXTURE ONTO A CUTTING BOARD,REMOVE THE PLASTIC,AND CUT THE CHOCOLATE INTO SMALL CUBES(OR SCOOP OUT ROUNDED TEASPOONFULS OF CHOCOLATE).PUT COCOA POWDER(OR VARIATION:SEE BELOW)INTO A BOWL.ONE BY ONE,ROLL THE PIECES BETWEEN YOUR PALMS TO MAKE COMPACT BALLS,THEN DROP THEM INTO THE COCOA AND TURN TO COAT.PUT THE FINISHED TRUFFLES ON THE LINED BAKING SHEET.
• 6

  RETURN THE TRUFFLES TO THE FRIDGE SO THEY BECOME FIRM AGAIN.SERVE COLD.NOTE:VARIATIONS FOR COATING: COCOA POWDER SUBSTITUTES INCLUDE POWDERED SUGAR,CHOPPED NUTS,SPRINKLES,CHOPPED COCONUT,COOKIE OR GRAHAM CRACKER CRUMBS,CHOPPED PEPPERMINT CANDY,OR CHOPPED CHOCOLATE CHIPS.
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