• Note: Each recipe makes 25 chocolate truffles at 0.5 oz or 1 Tablespoon in size. You will have the best results by weighing your ingredients with a food scale.

Making Dark Chocolate Truffles

• Measure the heavy cream and corn syrup in a microwave-safe bowl, then mix briefly and microwave in 20-second sessions until the cream is steaming. Mix between sessions so that it heats evenly. 
• Pour the hot cream over the heatproof bowl of measured chocolate, making sure that the chocolate is evenly distributed under the cream.
• Let the chocolate mixture sit for 5 minutes to let the chocolate melt. 
• Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. 
• Add in the butter and continue to stir until the butter is fully incorporated and the ganache smooth.
• Cover the ganache with plastic wrap making contact with the surface (to prevent a dry skin on top) and let it rest until the ganache has cooled completely and becomes firm, this could take 1-2 hours. With dark ganache, you can chill it in the refrigerator, but it will be more difficult to scoop if it is cold. 
• Once the ganache has set, prepare a baking sheet tray with parchment paper.
• Using a cookie scoop, melon baller, or spoon, measure a scoop of ganache to your desired size. I chose to make truffles that are 0.5 oz and about 1-1.5” across and this made about 25 truffles. The ganache will warm up quickly in your hands, so handle the chocolate as little as possible. 
• Place the ganache scoops on the sheet tray and refrigerate them for 10 minutes. 
• While the ganache is resting, set up your desired ingredients for the coating of the truffles. 
• Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice. Do one topping at a time so that you do not cross-contaminate the toppings into other bowls. Pro-tip: Wear gloves or make sure your hands are clean and cold. 
• Place the truffle back on the sheet pan and let set up for about another 10 minutes before serving and storing.  

Making Milk Chocolate Truffles

• Heat the cream in the microwave or in a saucepan over the stove until the cream is steaming. 
• Pour the hot cream over the milk chocolate, making sure that the chocolate is evenly distributed under the cream. 
• Let it sit for 5 minutes to melt the chocolate. 
• Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. 
• Add in the butter and continue to whisk until the ganache is fully incorporated and smooth.
• Cover the ganache with plastic wrap making contact with the surface of the ganache and set aside for 1-2 hours until the ganache is cooled and firm. You can chill milk ganache in the refrigerator. It is a softer ganache so if it is slightly cool before rolling, it will be less likely to melt in your hands.
• Once the ganache has set, prepare a baking sheet with parchment paper to set the scoops of ganache on. 
• Scoop the ganache into equal-sized balls. This recipe will make about 25, 0.5-ounce (1 Tablespoon) truffles. 
• Place the ganache scoops on the sheet tray and let them sit for 15 minutes in the fridge to set up. 
• Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice. 
• Place the truffle back on the sheet pan and let set up for about another 15 minutes before serving and storing.

Making White Chocolate Truffles

• Heat the cream in the microwave or in a saucepan over the stove until the cream is steaming. 
• Pour the hot cream over the white chocolate, making sure that the chocolate is evenly distributed under the cream. 
• Let it sit for 5 minutes to melt the chocolate. 
• Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth. 
• Add in the butter and continue to whisk until the ganache is fully incorporated and smooth.
• Cover the ganache with plastic wrap making contact with the surface of the ganache (to prevent a dry skin on top) and let rest until it has cooled completely and become firm, this could take up to 1-2 hours.
• Once the ganache has set, prepare a baking sheet with parchment paper to set the scoops of ganache on. 
• Scoop the ganache into equal-sized balls. This recipe will make about 25, 0.5-ounce (1 Tablespoon) truffles. 
• Place the ganache scoops on the sheet tray and let them sit for 20 minutes in the fridge to set up. 
• Roll a scoop of ganache into a smooth round ball, and then roll it in the topping of choice.
• Place the truffle back on the sheet pan and let set up for about another 20 minutes.