Dark Chocolate Truffles

• 315 grams bittersweet chocolate
• 80 grams whipping cream
• 25 grams glucose or white corn syrup
• 20 grams liqueur of choice
• 25 grams butter, at room temperature

Melt chocolate in microwave 20 seconds at a time, stirring between each heating, until just melted. Heat cream and glucose in microwave or in small pan until just starts to bubble. Pour hot cream mixture over chocolate and mix until smooth. Add liqueur. When cooled to room temperature mix in the butter. Place in a 9 x 9 glass pan and let crystallize for at least 24 hours. Portion out in 1 tsp amounts. Let sit another 24 hours before coating in tempered chocolate. Decorate with a contrasting tempered chocolate.

For tempering details, see The Chocolate Doctor DVD volume 1

For truffle dipping and decorating details, see The Chocolate Doctor DVD volume 3

Milk or White Chocolate Truffles

• 325 grams white or milk chocolate
• 80 grams whipping cream
• 20 grams glucose or white corn syrup
• 15 grams liqueur of choice
• 10 grams butter, at room temperature.

Mix truffle as for dark chocolate truffles. Place in 9 x 9 glass pan and let sit at least 24 hours, better if 48 hours. Portion out in 1 tsp amounts. Let sit 24 to 48 hours before coating in tempered chocolate and decorating with a contrasting tempered chocolate.