Truffles...Easy as Pie

Chocolate Truffles

Recipe inspired by Food & Wine
This truffle recipe offers an less fussy way to create a delicious, delightful, creamy bite of heaven.  You will note that these truffles are finished without the classic chocolate shell on the outside.  Simply prepare your ganache, cool, scoop and roll in a topping.  Done!
PS.  Having fun with the camera for this post!

Makes 70 small

1-cup heavy cream
3 Tbs light corn syrup
1 pound bittersweet chocolate, chopped
4 Tbs unsalted butter, softened
1  tsp vanilla extract

1. In a medium saucepan, bring the cream and corn syrup to a boil.  Put the bittersweet chocolate in a medium bowl and pour the hot cream over it.  Let stand for 2 to 3 minutes, then whisk until smooth.  

2. Whisk in the vanilla and butter.  Let stand until firm, at least 1 hour.  The longer you leave the ganache the firmer it will become...easier to scoop.

3.  Line a baking sheet with parchment paper.  Using a truffle scoop, scoop the ganache and drop them onto the parchment.  Place the baking sheet in the refrigerator for 10 minutes.  

4.  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.

5. Roll 1 truffle at a time into 1 of the coatings.  Return the truffles to the baking sheet cover loosely and refrigerate until chilled.  Remove from the refrigerator and allow truffles to come to room temperature before serving.  

Coatings:

1.    Sifted cocoa powder with ground cinnamon
2.    Shredded and chopped coconut
3.    Ground lavender and crystallized sugar
4.    Chopped toasted nuts with sea salt