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Chocolate Truffles

(Yields 30-35 truffles)

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy

Heat chocolate in double boiler with butter.
Heat cream and corn syrup till at a simmer.
Mix with chocolate and add brandy.
Chill in cooler for 2 hrs. 
Use melon baller to make spheres. 
Chill the spheres.
Dip spheres in melted chocolate that has not been heated to above 94 degrees.
Roll in toppings – nuts, cocoa, coconut, etc.