10 ozbittersweet chocolate (chopped)
3 Tbutter (unsalted)
1⁄2 cheavy cream
1 Tcorn syrup (light)
1⁄2 ccoating (processed Dutch cocoa powder, finely chopped nuts, or toasted coconut)
8 ozsemisweet chocolate (finely chopped)
- Place the 10 ounces of chocolate and butter into a medium glass mixing bowl. Microwave them for 30 seconds. Remove the bowl and stir the ingredients. Replace and repeat a second time. Set the bowl aside.
- Heat the heavy cream and corn syrup in a small saucepan. Heat this over medium until it begins to simmer. Remove it from the heat and add the chocolate mixture into it. Let this stand for 2 minutes. Beginning in the center of the bowl, stir gently with a rubber spatula making concentric circles until the chocolate is completely melted, smooth and creamy. Gently stir in the brandy. Pour this into an 8 x 8-inch glass baking dish and place in the refrigerator for about an hour.
- When the chocolate has cooled, use a melon baller to scoop the chocolate and place the balls on parchment paper covered cookie sheet. Return the chocolate to the refrigerator for 30 more minutes.
- Place the cocoa powder, chopped nuts and toasted coconut each in a separate bowl or pie pan. Set them aside. Melt the 8 ounces of chocolate in a medium glass mixing bowl which has been set on top of a heating pad. Adjust the temperature to begin melting the chocolate and allow it to reach between 90° to 92° but no higher than 94° Fahrenheit.
- Remove the truffles and roll them with vinyl or latex glove-covered hands. Dip the truffles, one at a time, in the melted chocolate and then whatever topping your mom prefers. Leave the truffle in the coating for at least 10 to 15 seconds and then place on clean parchment paper. Allow them to dry for at least an hour and then place them in an airtight container in the refrigerator.