Thank You Truffles

Like I said from my previous post, I am reading Sherry Yard's book The Secrets of Baking. This book is awesome! I like how she divided up the book down to basic ingredients and techniques. She also explained how the ingredients interact with one another and gives you the reasons behind the directions.

Even though I am tempted to try her "Master Combinations" I think I need to take it slow and master the basic techniques first. The first chapter is all about chocolate which is not a bad way to start. :) For weeks now, I have been encasing any imaginable sweets with chocolate: my cheesecake, banana chiffon cake, bro's birthday cake, the cupcakes in my title header, even my macaroons. It's a good thing my family loves chocolate!

And so does my sis-in-law! She loves chocolate. Every time we come over to her house, there's always chocolate around. She's not picky about it, either. She will be happy with a box from See's Candies.

Last weekend, my husband and I stopped on a yard sale and found a nice collection of cookie and candy tins for sale. We bought them all to use for our edible presents this coming holiday season. One is an antique See's candy tin which reminded me of my her. Few days ago, we visited her and she gave the boys haircuts (she's a hair stylist). She was glad we visited for she has been bored out of her mind raising her 6-mo baby girl and 2-yo boy without any adult interaction (her hubby works out of town few days at a time). I made these truffles for her.

Truffles
makes about 2 dozen, 1-inch pieces

8 oz semi-sweet chocolate, finely chopped
2 Tbsp unsalted butter, softened
1 cup heavy cream
1 Tbsp light corn syrup

Place butter and chocolate in bowl.

Put cream and corn syrup in small pan and bring to boil. Watch carefully, making sure it doesn't boil over.

Immediately pour into bowl of chocolate. Tap bowl in counter to make sure cream goes all the way to bottom of bowl and let it sit for about a minute.

Use a rubber spatula and slowly stir for a couple of minutes until all chocolate is melted.

Place in refrigerator to chill, about 2 hours.

Once firm, use a teaspoon, mini ice-cream scoop or melon baller to make 1-inch balls.

Wash hands in cold water and dry. Roll between palms of hands one at a time .

Roll in coating of choice: powdered chocolate, sugar, chopped nuts, etc.

Notes:
Recipe asked for 2 Tbsp liquor which I omitted.

I made 2 variations:

For Blackberry Truffles, I added 2 Tbsp strained blackberry jam when chocolate is all melted and stirred in until incorporated. I rolled them in powdered chocolate.

For Orange Truffles, I added 2 Tbsp finely grated orange zest to cream and boil. Let it sit for 10 minutes and re-heat. Pour into chocolate bowl through a strainer. I rolled them in vanilla-infused sugar.