Ingredients

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for
coating truffles
8 ounces semisweet or bittersweet chocolate, chopped
fine

Directions

Place the 10 ounces of chocolate and butter in a medium
size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process
1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for
2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working
in concentric circles until all chocolate is melted and mixture is smooth and creamy.
Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and
place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and
return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set
aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is
sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending

on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate
occasionally, test the temperature of the chocolate and continue heating until it reaches
90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the
coating will not have a nice snap to it when you bite into the chocolate. Once you have
reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the
palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.
Place truffles 1 at time into the scoop and roll around until coated. Then place the
truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle
around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the
meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary
coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat
until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or

store in an airtight container in the refrigerator. Truffles are best when served at room
temperature.