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1
Line a cookie sheet or possibly jelly-roll pan with parchment or possibly foil.
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2
To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat.
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3
Remove from heat and allow to cold 5 min.
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4
Add in cream mix to chocolate and whisk smooth.
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5
Cold center about 2 to 3 hrs at room temperature, till it reaches about 80 degrees.
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6
Whip the mix using an electric mixer on medium speed fitted with the paddle then spoon mix into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or possibly #806).
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7
Pipe 3/4-inch balls onto prepared pan.
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8
Refrigeratethe centers for at least an hour.
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9
To coat the truffles, heat the chocolate and allow it to cold to 90 degrees.
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10
Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.
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11
Roll finished truffles in a strainer over waxed paper to remove excess cocoa.
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12
Lift truffles from strainer and leave excess cocoa behind.
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13
(Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)
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14
Storage: Place truffles in a tin or possibly plastic container with a tight-fitting cover and keep at a cold room temperature for up to a week.
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15
This recipe yields about 35 to 50 truffles, depending on size.
