These gorgeous confections are not as difficult to make as they look. They have heavenly dark chocolate ganache centers with a touch of brandy. After the truffle centers have firmed in the fridge, they get a velvety coating of semisweet chocolate. This coating gives the candy a satisfying crunch when you bite into them. Give your truffles a final coating of powdered chocolate, toasted coconut, or chopped nuts. Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Chocolate Truffles Chocolate Truffles Recipe | PT15M Serves 12 Ingredients: 1.5 Pounds Bittersweet Chocolate 3 Tablespoons Unsalted Butter 0.5 Cup Heavy Cream 1 Tablespoon Light Corn Syrup 0.25 Cup Good Quality Brandy 0.5 Cup Dutch Process Cocoa Powder 0.25 Cup Nuts 0.25 Cup Toasted Coconut In a medium mixing owl, melt half of the chocolate with butter by heating it in a microwave for 30 seconds. Stir well, and set aside. In a saucepan over medium heat, combine heavy cream and corn syrup simmer until heated through. Pour the cream mixture over the melted chocolate. Set aside to cool for at least a few minutes. Stir to until the mixture is creamy and smooth, stir in the brandy. Transfer this mixture to a 8x8 baking dish, and chill in the refrigerator for at least 1 hour. Using either a small melonballer or ice cream scoop - portion out the chocolate mixture onto cookie sheets lined with sheets of parchment paper. Chill again in the refrigerator for another 30 minutes. Arrange a dredging station, with 3 plates with the cocoa powder, toasted coconut, and nuts on individual plates. Set aside. Meanwhile, gently melt the remaining chocolate over a double boiler, simmer until the temperature reaches 90 degrees. Gently roll the truffles into a ball shape, and dip in the melted chocolate, dripping off any excess chocolate. Roll the truffles in the cocoa powder, and finish off with either the coconut or nuts. Repeat this process with all truffles and refrigerate for another 30 minutes before serving.



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