How to Make Chocolate Truffles

to temper chocolate. melt about 2/3 of it. remove from heat, slowly add the rest stirring constantly fist temp is 112, cool to 85 then add the choco then warm to 89 and dip

subheading: For the truffles:

8 ounces (227 grams) semisweet baking chocolate, finely chopped

2 tablespoons unsalted butter, cubed

½ cup heavy cream

1 tablespoon light corn syrup (optional)

1 tablespoon rum or liqueur (optional)

subheading: For the coating:

10 ounces tempered chocolate

Cocoa powder, sifted

Sprinkles

Chopped nuts

Directions at handletheheat.com

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