Dark Chocolate Truffles

The Brownies on the tray ready to get baked

 Yesterday, February 13, 2011, my mom and me made some dark chocolate truffles. My brother and I gave our teachers these tasty delights for Valentine's Day. It was our first time making truffles together. The truffles turned out like truffles from the local candy shop. We surprised our dad with a box of 9 truffles. "He said, they were amazing truffles".

1 cup heavy cream
2 tbsp light corn syrup
1 tbsp butter,unsalted,soft
2 1/3 Dark chocolate,pistoles or chopped 1/2-inch pieces
2 cups Dark chocolate or dark compound coating,chopped in 1/2-inch pieces for dipping
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1. Line a 9x13-inch baking pan with parchment paper.
2. Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.
3. Remove from the heat. Add the butter and chopped chocolate or pistoles to the cream and stir until smooth and homogeneous.
4. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
5. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand,using a spatula.
6. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
7. Using a #100 scoop or teaspoon ,scoop out balls of ganche and place on the sheet pan at room temperature.
8. When all of the ganache has been scooped,roll each portion by hand into a round ball.
9. Melt and temper the chocolate for dipping. If using compound coating,follow the heating instructions on the package.
10. Dip the ganache centers in the tempered chocolate or compound coating using on of the dipping techniques.

Makes 60 pieces