1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffle
8 ounces semisweet or bittersweet chocolate, chopped fine
Instructions
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.
Originally Submitted
12/9/2007
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