Triple Chocolate Truffles
A decadent treat, perfect for your favorite chocoholic
Michele Pesula Kuegler
light corn syrup
Combine the cream, corn syrup, and butter in a small saucepan over medium heat; bring to a boil.
Add 8 ounces of chocolate; gently swirl the pan.
Allow to sit for 5 minutes.
Whisk to combine.
Transfer to a small mixing bowl, and refrigerate for 15 minutes.
Stir mixture, return to refrigerator for 2 more 15 minute periods, stirring after each for a total of 45 minutes.
At this point, the mixture will begin to harden more quickly, so the mixture should be stirred every 5 minutes.
When mixture is thicker but not hard, remove from refrigerator.*
Line a baking sheet with parchment paper.
Using a teaspoon, scrape a small amount of mixture from the bowl.
Using hands roll into a ball approximately 1 inch in diameter; place on parchment paper.
Repeat until all mixture is used.
Place baking sheet in refrigerator for 15 minutes.
Place remaining 4 ounces of chocolate in a small bowl and microwave in 30 second increments, stirring after each, until melted.
Pour sprinkles into a small bowl.
After 15 minutes, remove baking sheet from refrigerator. Place individual ball in melted chocolate and roll until fully coated.
Using a fork transfer to sprinkles bowl.
With clean hand, roll ball in sprinkles; return to baking sheet.
Repeat with remaining balls, and refrigerate for 10 minutes to set.
I found that my chocolate mixture reached the thick but not firm stage at 10 minutes.