Chocolate Truffles

Makes about 30 small truffles
½ cup heavy cream
1 ½ Tbs light corn syrup
8 ounces bittersweet chocolate, chopped
2 Tbs unsalted butter, softened
½  tsp vanilla extract

Truffle coating options:
Flaked salt
​Sifted cocoa powder with ground cinnamon 
Almonds or pecans-toasted and finely ground
Peppermint candy-crushed
Cinnamon Sugar and Cayenne Pepper-a pinch or two of cayenne is all you need
Dehydrated fruit powder-raspberry, blueberry, strawberry

1. In a medium saucepan, bring the cream and corn syrup to a simmer. Place the chopped chocolate in a medium bowl and pour the hot cream and corn syrup over it. Let sit for 2 to 3 minutes, then whisk until smooth. Whisk in the vanilla and butter. Place the bowl in the refrigerator until firm, about 1 hour.
2. Line a baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop them onto the parchment. You can also use a truffle scoop. Place the baking sheet in the refrigerator for 10 minutes. 
3. If you prefer a more "natural" truffle look, no need to roll the truffles before coating. If you like a more rounded appearance, use your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work to cool them down.
   Roll 1 truffle at a time into 1 of the coatings. Refrigerate coated truffles for an additional 30 minutes to set. Truffles are best served at room temperature.

Variation:
​Chocolate Peanut Butter Truffles:
Add 1/2 teaspoon good quality cinnamon to the heavy cream while it simmers. Stir in 1/2 cup chunky peanut butter into the melted chocolate with the vanilla and the butter. Make your truffles as above and sprinkle with a pinch of flaked salt.