Chocolate Truffles

Recipe courtesy Alton Brown

Chocolate Truffles

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

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.


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