Hello, friends! I'm away at our nation's capital for KatsuCon this week, but I'm still bringing you a new recipe with the magical power of scheduled posting. I'm fully aware that Valentine's Day has now passed, but SPRINKLES. I'm a firm believer that sprinkles should be included in anything whenever possible, but this is somehow their first appearance on my blog. Blasphemy.
These fairly unassuming chocolate truffles are super easy to make and have become a major favorite among my taste testers. There's a level of purity and decadence with these that just can't be matched by ye olde butter-flour-sugar combos. With just a few ingredients and instructions that basically boil (ha) down to heat-and-mix, you too can be on your way to office stardom as a fancy chocolatier.
My only real gripe with truffles in general is that they're a bit plain to photograph. My minimalist, super-focused food photography style means I'm left with kind of boring brown blobs to work with. I feel like they work better as part of a larger scene, but when you're in a rush, "scenic food styling" translates into "red polka dot napkin". Please don't tell my clients.
- 230g (8 oz) coarsely chopped semisweet chocolate
- 45g (3 tbsp) unsalted butter
- 115g (1/2 cup) heavy cream
- 1 tbsp light corn syrup
- 230g (8 oz) chocolate wafers or chopped chocolate, for coating
- (optional) sprinkles
- Place chocolate, butter, and cream in heat-safe bowl and melt in a microwave or double boiler. If melting in the microwave, heat on medium power in 30 second intervals, stirring in between cycles.
- Add corn syrup when mixture is evenly melted and stir to incorporate.
- Refrigerate mixture until firm enough to scoop - about 1 hour.
- Use a small (1 tbsp) cookie scoop to scoop evenly sized balls onto parchment paper. Roll the scooped mounds with your palm briefly to make them more spherical. Try to be quick with this step, as the chocolate will begin to melt when in contact with your hand.
- Refrigerate the chocolate balls until firm again - 15-30 minutes.
- Melt the additional coating chocolate in the same manner as before.
- Remove chocolate balls from refrigerator and dip in the melted chocolate to coat completely using a candy dipping tool or fork, then place back on the parchment paper. If desired, sprinkle additional toppings on the truffles while the chocolate coating is still wet. Allow the chocolate coating to set at room temperature or in the refrigerator.
Prep-ahead tip: Truffles can be stored in the refrigerator in an airtight container for about 1 week or frozen for up to 1 month.