Who doesn’t love truffles? So I decided to go on the South Beach diet a few weeks ago for various reasons… most prominently I think its time for me to make some lifestyle changes as it seems diabetes runs in my family. I want to enjoy rice and desserts when I get old without worrying! So I had about 4lbs of chocolate to get rid of. We cleaned out the fridge and the snack cabinet but the chocolate was the one thing I thought would be a shame to just throw away. So I whipped up enough truffles (approximately 100) to split up between EHK and I. We spoiled our coworkers that day with these special home made truffles. Hah… I’m glad everybody who tried them couldn’t get enough of them and asked for the recipe. After all it was about 2 days worth of work and my back was aching… but it was aching with joy because making special treats like these puts a smile on my face. Special thanks to SA for visiting that night I slaved away and taste testing these morsels.
- 1/2 cup heavy cream
- 2 Tablespoons unsalted butter
- 1 teaspoon light corn syrup
- 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
- about 1/2 cup Dutch-process cocoa powder, sifted
- flavorings you like(vanilla, almond, coconut, etc.)
- Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
- Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
- After 5 minutes, whisk slowly to combine. Mix in flavorings to taste (I used vanilla and coconut extract)
- Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
- After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
- Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
- Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
- Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
- Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store: May be stored up to one week in an airtight container.