Assorted Chocolate Truffles

I don’t even remember why I made these truffles, knowing me I was probably just bored, but my friend Briana helped me. She also wanted to take them home, but never got to. Sorry, Bree!

Assorted Chocolate Truffles

• 1 cup heavy cream
• 2 tsp granulated sugar (light corn syrup is even better because the truffles keep better. Use it if you have it.)
• 12 oz chocolate (I used chocolate chips)
• 1 tbsp butter
• cocoa powder for coating
• assorted nuts, sprinkles, etc for rolling (I used peppermints and chocolate sprinkles since it was all I had on hand at the time)

If using a big block of chocolate, or a bar, chop it up. Once pieces are small enough, drop them into a small bowl. Pour the cream, sugar (or corn syrup), and butter into a a pot and bring to a boil over high heat. It will boil over pretty quickly, so keep a close eye on it. Once boiled, remove from the heat and pour it all at once over the chocolate. If some pieces of chocolate aren’t submerged, push them under with a spoon. Let this sit and melt for a minute, and then start whisking. Whisk until everything is incorporated, shiny, and smooth. You’ll have ganache. Scrape everything into another clean bowl and refrigerate for a couple hours so it has a chance to harden. You can also make it the day before. The ganache will firm up considerably and be difficult to scoop into balls. Let the bowl rest at room temperature for 45 minutes first, and then the scooping will go smoothly.When you come back to it a couple of hours later, the surface will have dulled over and that’s okay. The texture should be firm but scoopable. A melon baller makes scooping considerably easier, but I just use a spoon and roll it into a ball quickly with my hands (making sure the chocolate doesn’t heat up and melt in my palms). Then you dip/roll the chocolate in the coating of your choice, and there you have it. Store the truffles in the refrigerator until ready to eat.

(recipe adapted from Pastry Pal)