GANACHE for Truffles

10 ounces chocolate, finely chopped
(dark, bittersweet, semisweet, milk or white)

1/2  cup heavy cream

2 teaspoons corn syrup

2 tablespoons butter, sliced and soft
(salted or unsalted)

4 tablespoons liqueur flavorings
(if using extract cut to about 2 teaspoons)

Set the finely chopped chocolate aside in a bowl.

In a small heavy bottom sauce pan combine cream and corn syrup and bring just to a boil, stirring occasionally.

Pour this mixture directly over the chocolate and let it stand for 2 minutes.

Stir to incorporate until it is smooth and shiny.

IF YOU ARE MAKING A LARGER BATCH: Let the chocolate and cream cool to 95° before the next step.

Stir and incorporate the butter and liqueur or extract flavorings.


Pour the ganache into a container that will allow the ganache to be 1 inch thick. Let the ganache sit and cool for 30 minutes to 1 hour until it will hold a shape.

Ball up to the desired size: 1 inch to about 1 ½ inches. You can use your hands, a melon baller, or a cookie scoop.

Roll in topping to coat evenly (cocoa, nuts, coconut, etc.). If you use powdered sugar you will need to coat it two times, and let it stand between coats.

1. Assemble the ingredients                         2. Cream and corn syrup in sauce pan

3. Bring cream & corn syrup to a boil       4. Pour over chocolate, stand 2 minutes

5. Stir to incorporate                                       6. Stir until smooth and shiny

7. With cool ganache, ball to size              8. Place in desired topping

9. Roll in topping                                               10. Fait Accompli!