-
1
Place 10 oz. choc. & butter in med glass bowl. Micro 30 sec. Remove & stir, repeat process 1 more time. Set aside. Heat heavy cream&corn syrup in small saucepan over medium heat til simmering. Remove from heat & pour mixture over the melted chocolate mixture; let stand 2 minutes. Using rubber spatula, stir gently, starting in middle of bowl & working in concentric circles til all choc is melted & mixture is smooth & creamy. Gently stir in brandy. Pour mixture into 8x8-in. glass baking dish & place in frig 1 hour.
-
2
Use melon baller, scoop choc on sheet pan lined with parchment paper & return to frig 30 min.
-
3
Place cocoa powder, nuts, &/or toasted coconut each in its own pie pan.
-
4
In meantime, place 8 oz. chocolate in medium mixing bowl, sitting on top of heating pad lined bowl, with heating pad set to medium. Depending on the pad, may need to adjust heat up or down. Stirring the chocolate occasionally,test the temp of the choc & continue heating til reaches 90-92F; don't allow chocolate to go above 94F. If you do,the coating will not have a nice snap to it when you bite. Once reached optimal temperature, adjust heat to maintain.
-
5
Remove truffles from frig & shape in balls: roll between palms of hands. Use powder-free vinyl or latex gloves.
-
6
Dip an ice cream scoop into the choc & turn upside down to remove excess choc. Place truffles 1 @ time into scoop & roll round til coated.Then place truffle into dish with either cocoa powder, nuts or coconut. Move truffle round to coat; leave truffle in coating 10-15 seconds before removing. In meantime, continue placing choc-coated truffles in pans. After 10-15 seconds, remove truffle to parchment lined sheet pan. Repeat til all truffles coated. Allow set in cool dry place for at least 1 hour; or store in the frig. Truffles best served room temperature.
