7 ounces, fluid Heavy Cream
2 ounces, fluid Corn Syrup
15 ounces, weight Dark Chocolate, Unmelted, Tempered, Chopped
½ ounces, weight Soft Butter
1-½ ounce, fluid Liqueur: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier
2 pounds Dark Chocolate, Melted And Tempered, For Precoating And Dipping
Combine cream and corn syrup and bring to a boil.
Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.
Whisk together, checking to see if all the chocolate is melted. If needed, place briefly over a warm water bath, but do not exceed 94 degrees.
Stir in soft butter. Then stream in the liqueur and mix until homogeneous.
Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm. Agitate/stir around the ganache with a spatula to break it up a bit.
Scoop truffles onto parchment paper and let sit until firm enough to handle.
Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.
If desired, roll in cocoa powder. Truffles should look beautifully imperfect!
NOTES: Original recipe here.
We made two types - rum (real rum and a little extract) and orange (with orange oil for flavoring). Both were good, but the orange were double good.
Ours never did get firm enough to roll at room temperature. Perhaps we used too much rum :-) Once refrigerated though, they were very firm.