Chocolate Truffles
"The problem with many homemade truffles is that they have a dry, grainy texture. There are three keys to creating creamy, silky-smooth truffles. First, start with melted chocolate. Melting the chocolate before adding the cream allowed us to stir—rather than whisk—the two together, reducing the incorporation of air that can cause grittiness. Second, add corn syrup and butter. Corn syrup smoothes over the gritty texture of sugar, and butter introduces silkiness. Finally, cooling down the ganache gradually before chilling prevented the formation of grainy crystals...."
INGREDIENTS
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Ganache
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2cups (12 ounces) bittersweet chocolate, roughly chopped
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1/2cup heavy cream
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2tablespoons light corn syrup
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1/2teaspoon vanilla extract
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Pinch salt
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1 1/2tablespoons unsalted butter, cut into 8 pieces and softened
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Coating
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1cup (3 ounces) Dutch-processed cocoa
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1/4cup (1 ounce) confectioners' sugar
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