Decadent Chocolate Truffles

by Carolyn Lim Chua

prep time 10 minutes, cook time 1 minutes, stand 5 minutes, refrigerate 1 hour 25 min. Makes 20 truffles.

Ingredient

• 8 oz (225g) semi-sweet chocolate
• ½ cup (125 ml) whipping cream
• 2 Tbsp (30 ml) unsalted butter
• 1 Tbsp (15 ml) corn syrup
• 1 tsp (5 ml) vanilla
• 2 Tbsp (30 ml) sifted unsweetened cocoa powder

Directions

1. Finely chop chocolate.
2. Combine cream, butter and corn syrup in a small saucepan. Bring to a boil over medium heat. Turn off heat. Add chocolate and vanilla. Using a wooden spoon, gently stir until smooth. Pour into medium bowl. To cool and thicken, refrigerate for 1 hour, stirring every 20 min. Then check if mixture is firm enough to roll into a ball, yet still scoopable. When ready, scoop up about 1 Tbsp (15 ml) of chocolate mixture. Roll quickly between your hand to form a ball about 1 inch across. It doesn’t need to be perfect. Place on a parchment-lined baking sheet. Repeat with remaining chocolate mixture. Refrigerate, uncovered, until firm, at least 20 min.
3. Place cocoa in a small bowl. If balls are not as round as you’d like, roll again. Roll one at a time in coca powder to lightly cover. Return to baking sheet. Refrigerate to firm up again at least 5 min. Store in layers, separated by waxed paper, in a covered container in the refrigerator for up to 2 weeks.

Spicy Orange

Follow main recipe but reduce whipping cream to ½ cup (75 ml). Stir in 2 Tbsp (30 ml) orange liqueur, 1 tsp finely grated orange peel and ¼ tsp cayenne with the chocolate. Continue with main recipe.

Dark Espresso

Follow main recipe but reduce whipping cream to 1/3 cup. Stir 2 tsp coffee liqueur and 2 tsp instant coffee or espresso granules into hot cream until dissolved. Continue with main recipe, rolling firm truffles in chopped toasted hazelnuts to lightly coat.

Caramel Crunch

Stir ½ cup skor toffee bits into chocolate mixture along with vanilla. Continue with main recipe, rolling firm truffles in shredded coconut to lightly coat.