Chocolate Truffles

Truffles - the word makes me drool.. So delicious and so picture perfect.. When we look at them in the shops we are stunned by their beautiful appearance and also by their taste.. Mouth melting and sinfully delicious.. You cannot stop with one.. Making them at home seems intimidating, but it is so simple and effortless.. But definitely there are some points that needs to be kept in mind to ensure good quality ones!!. I got this recipe from here..

 

 

 

Ingredients
Semi Sweet / Bitter Sweet Chocolate - 12 oz..
Heavy cream - 1/2 cup
Butter - 1 1/2 table spoons (at room temperature)
Vanilla - 1/2 tea spoon
Salt - A pinch
Corn Syrup - 2 table spoons
Cocoa Powder - 1 cup
Icing Sugar - 1/4 cup

 

Method
Cut the chocolate into small pieces.
Prepare the pan - Take an 8 inch square pan and grease it.
Now place 2 parchment paper one horizontally and one vertically and allow a fall over like a sling. You can later use the sling to take the ganache out of the pan easily. Set this aside.
Using double boiler method melt these chocolate until 80% of them are melted..
Place a cloth of the counter and place the chocolate bowl over the cloth on the counter
Heat the heavy cream for 30 seconds or until it is warm to touch.
Add the vanilla, corn syrup and salt to the cream and mix it. This is to ensure that we are mixing them on the ganache.
Pour the cream over the chocolate. Do not stir now, but cover the bowl with plastic wrap and let it sit for 3 minutes
After 3 minutes, mix the ganache with wooden spoon gently. Make sure you do it slow to eliminate air bubbles. If you whisk it too fast, you will incorporate air.
Once it is all mixed, add the butter in 4 stages and mix it through.
Pour it in the prepared cake pan and let it sit in room temperature for 2 hours. After 2 hours, cover and refrigerate for 2 more hours or up to 2 days
Remove from the refrigerator and also remove from the pan with the help of the sling
Make 8 horizontal and 8 vertical scores, such that you have 64 scores.
Now cut through the scores and you will have 64 small squares
Sieve together cocoa powder and icing sugar twice and place them in a rimmed plate or a cake pan
You could also use broken nuts to decorate the truffles. So place the nuts in another rimmed plate
Dust your palms with cocoa powder and icing sugar mixture. Take each square, press them first and roll them into tiny balls
Place the balls in the cocoa mixture or in the nut mixture and roll them well to get coated
Shake off excess and place it in a refrigerator container which is air tight
Place it in the refrigerator for 2 hours or up to a week
When ready to serve, take it out of the refrigerator and place it on room temperature for 5 minutes and enjoy!!!

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