Ingredients 10 ounces bittersweet chocolate, chopped fine
3 T unsalted butter
1/2 cup heavy cream
1 T light corn syrup
1/4 cup brandy
1/2 cup topping of your choice for coating truffles
8 oz semisweet or bittersweet chocolate, chopped fine
Directions 1. Place butter and chocolate in a glass microwave safe bowl. Microwave for 45 seconds. Remove from microwave and stir. Repeat once more and set aside.
2. Heat the cream and corn syrup in a sauce pan on medium heat for 5 minutes. Incorporate the the cream mixture with the chocolate mixture. Place in the refrigerator to chill for one hour. When the chocolate has set, scoop with a small ice cream scooper or spoon. Place chocolate balls into the freezer until they are hard.
3. Put the rest of the chocolate morsels in a microwave safe bowl and microwave in 45 second increments until melted. Remove chocolate balls from the freezer. One at a time, roll the chocolate balls in the melted chocolate and place on a wire rack to dry.
4. Decorating with sprinkles, sanding sugar, or nuts is optional.
