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White and Dark Chocolate Holiday Truffles

Recipe adapted from How Sweet It Is
Course Dessert
Prep Time 2 hours
Total Time 2 hours
Servings 24
Author my Bottomless Boyfriend

Ingredients

  • 10 ounces high-quality white milk, or dark chocolate, chopped
  • 2 tablespoons unsalted butter
  • 6 tablespoons heavy cream
  • 1 teaspoon corn syrup
  • 1/8 teaspoon extract lemon, peppermint, etc.
  • the zest of half a lemon or orange optionalIdeas for decorating
  • White or colored sanding sugar
  • Cocoa powder
  • Powdered sugar

Instructions

  1. Add chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.
  2. Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges. This will happen quickly! Immediately pour the cream over the melted chocolate and butter, stirring well for a few minutes until combined. Stir in the extract and citrus zest if desired, mixing to combine. Chill for 1-2 hours.
  3. When chilled and easy to work with, scoop out teaspoon-size balls of chocolate with a melon scooper or small spoon. I weighed them and each of my truffles weighs 0.5 ounces. Roll them into balls then roll in your coating of choice. Store at room temperature or in the refrigerator.