Foolproof truffles for the holiday season. Make them for dessert, gifts, or just to snack on. The result is a dense, ganache-like truffle that’s uber chocolate-y.
Easy Chocolate Truffles
Makes 25 candies
Total Time: 2 hours
• 1/4 cup heavy cream
• 1 tablespoons light corn syrup
• 1 tablespoon unsalted butter
• 6 oz (3/4 cup) good-quality semisweet chocolate, finely chopped
• Nut topping, to roll in
• Cocoa powder, to roll in
Combine cream, corn syrup, and butter in a 2-qt. saucepan over medium-high heat. Cook, stirring, until mixture just begins to boil, then remove from heat. Add chocolate and stir with a rubber spatula until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
Spoon mounds (1 teaspoon each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper, rolling each ball by hand to form a rough ball. Toss balls in the nut topping or cocoa powder, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.