Truffles

Instructions

1. 1

   Place the chocolate in a bowl.

2. 2

   In a saucepan, bring the cream and corn syrup to a boil. Remove from the heat, add the vanilla and pour over the chocolate. Allow to melt for 2 minutes without stirring. Using a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate for 3 hours or until the ganache is firm but still spreadable.

3. 3

   Line a baking sheet with parchment paper.

4. 4

   Using a 1-tbsp (15 ml) ice cream scoop, spoon balls of ganache. Using your hands, roll into balls. Place on the baking sheet and refrigerate for 30 minutes.

5. 5

   In another bowl, place the cocoa powder. Roll the truffles in the cocoa powder to coat well.

6. 6

   The truffles will keep for one week in the refrigerator and three months in the freezer. Allow them to come to room temperature before serving.