Chocolate Truffles

Ingredients

• 2 cups bittersweet chocolate, roughly chopped
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
• Coating:
• 1 cup Dutch-processed cocoa
• 1/4 cup powdered sugar

Directions

1. Lightly coat an 8-inch baking dish with cooking spray and make a parchment sling (lay two sheets of parchment perpendicular to each other with extra hanging over the edges of the pan).
2. Microwave chocolate in a medium bowl at 50% power, stirring occasionally, until mostly melted and only a few small pieces remain, 2-3 minutes. Set aside.
3. Microwave cream in a measuring cup until warm to the touch, about 30 seconds. Stir corn syrup, vanilla and salt into cream and pour mixture over chocolate.
4. Cover bowl with plastic wrap and set aside for 3 minutes, then stir with a wooden spoon to combine.
5. Stir in butter one piece at a time until fully incorporated.
6. Using a rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours.
7. Cover pan and transfer to refrigerator. Chill for at least 2 hours (up to 2 days).
8. For the coating, sift cocoa and powdered sugar through a fine mesh strainer.
9. Lift ganache out of pan using the parchment overhang. Cut ganache into 64 one-inch pieces.
10. Dust hands with cocoa mixture and roll each piece into a ball, then roll in cocoa mixture and shake off excess. Store in an airtight container.