Basic Chocolate Truffle
Ganache (side note: that might be my new favorite word)
2 cups bittersweet chocolate, roughly chopped (we used Ghirardelli)
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
pinch of salt
1 1/2 tablespooons unsalted butter, cut into 8 pieces and softened
1 cup Dutch processed cocoa (basically really good cocoa powder will do, and we needed way less than a cup)
1/4 cup confectioners' sugar
Hazelnut Mocha Truffles
Substitute 2 tablespoons Frangelico (hazelnut flavored liquor) and 1 tablespoon espresso powder for vanilla. For coating, omit confectioners' sugar and roll truffles into cocoa. Then press into 1 1/2 cups chopped toasted hazelnuts.
Because we didn't want to make an obscene amount of truffles we did half of each recipe. It was really quite simple. I'll show you how.