Lia’S Dark Chocolate Truffles

1. 1

   Combine cream and corn syrup and bring to a boil.

2. 2

   Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.

3. 3

   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.

4. 4

   Stir in soft butter. Then stream in the liqueur and mix until homogeneous.

5. 5

   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.

6. 6

   Scoop truffles onto parchment paper and let sit until firm enough to handle.

7. 7

   Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.

8. 8

   If desired, roll in cocoa powder. Truffles should look beautifully imperfect!

9. 9

   (Note: photo depicts truffles before they are dipped.)

* Per serving · 4 servings · Values may vary.