Makes about 60 truffles
- 1 lb bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 tbsp light corn syrup
- 5 tbsp unsalted butter, at room temperature
- 1 cup cocoa powder
- Place chocolate in a heatproof mixing bowl.
- In a small saucepan, combine the cream and corn syrup and heat to just under a boil.
- Pour the hot cream over the chocolate and let it sit for a minute or two. Stir with a rubber spatula in a circular motion until the chocolate has melted.
- Add the butter and stir until it is incorporated. Let the mixture firm up in a cool place until it can be piped from a pastry bag. The amount of time for the mixture to become firm depends on how cool the room is. Or, place in the refrigerator to speed the process.
- Line a baking sheet with parchment or waxed paper. Transfer the contents of the bowl to a pastry bag fitted with a 1/2 inch (no 6 or 7) plain tip.
- Pipe out long logs abut 1 inch wide. Place in the refrigerator and chill well, about 1 hour. If you don’t have a pastry bag and tip, you can leave the mixture in the bowl in the refrigerator until well chilled.
- Remove the baking sheet from the refrigerator and cut logs crosswise into pieces about 1 inch long.
- Roll each piece between your palms into an irregularly shaped truffle. If you have left the mixture in the bowl, use a small scoop or spoon to scoop out each truffle and then roll between your palms. Once the truffles are shaped, place the cocoa powder in a shallow bowl and roll each truffle in the cocoa, coating evenly.
- The truffles will keep in an airtight container in the refrigerator for about 2 weeks.