Classic Truffles, master recipe

     By Martha Stewart

     

     1 cup heavy cream

     4 tablespoons unsalted butter

     2 teaspoons light corn syrup

     1 pound finely chopped semisweet chocolate, plus 12 ounces for dipping

     1 cup Dutch-process cocoa powder, sifted

     

     1. In a small saucepan, bring cream, butter and corn syrup to a full boil over medium heat. Turn off heat. Add 1 pound chocolate; gently swirl pan to cover chocolate with cream mixture, but do not stir. Let stand, undisturbed, 5 minutes. Slowly whisk until chocolate is melted and combined. Transfer mixture to a large bowl; refrigerate, stirring every 15 minutes.

     2. After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until it is thick enough to scoop, 10 to 20 minutes more. Using two spoons or a small ice-cream scoop, form into 1-inch balls. Transfer to a parchment-lined baking sheet.

     3. Chill until just firm, but not hard, about 10 minutes. Remove from refrigerator; roll in palms to form a smooth ball, then press gently with fingers to create irregular shapes. Chill again until ready to dip, up to 1 week.

     4. Place remaining 12 ounces chocolate in a heatproof bowl set over a pan of simmering water; stir occasionally until chocolate melts. Remove from heat; let cool slightly.

     5. Place cocoa in a small bowl. Remove chocolate centers from refrigerator. Using one hand, dip one center into melted chocolate, then roll around in the same hand to coat evenly, letting excess drip back into pan.

     Place truffle in cocoa. With your clean hand, cover truffle with cocoa. Let sit in bowl 20 seconds. Lift out, and set it on a clean parchment-lined baking sheet.

     Repeat with remaining truffles. If your kitchen is warm, refrigerate 5 minutes to set. You can store truffles in airtight containers up to one week at a cool room temperature.

     Makes about 4 dozen.

     

     Coconut Truffles

     

     Preheat oven to 300 degrees Fahrenheit. Spread 4 cups (11 ounces) sweetened shredded coconut on a rimmed baking sheet and transfer to oven. Heat, stirring occasionally, until coconut is dry but without any color, about 15 minutes. Cool completely; chop very finely and set aside.

     Follow recipe for Classic Truffles. Once cream and chocolate have been combined at the end of step 1, stir in 4 teaspoons coconut oil. Proceed with recipe. Roll dipped truffles in the reserved coconut instead of cocoa.

     Makes about 5 dozen.

     

     Grand Marnier Truffles

     

     Very finely chop 12 ounces semisweet chocolate and sift to remove powdery residue; set aside. Follow the recipe for Classic Truffles, increasing the chocolate from 1 pound to 1 pound 2 ounces.

     Once the cream mixture and chocolate have been combined at the end of step 1, stir in 6 tablespoons Grand Marnier (or other orange-flavored liqueur) into the ganache. Proceed with recipe, rolling the dipped truffles in reserved chopped chocolate instead of cocoa.

     Makes about 5 dozen.

     

     Mocha Truffles

     

     In a small saucepan, bring 2 cups of heavy cream to a boil with 2 tablespoons high-quality ground coffee. Cover, and let steep 20 minutes.

     Strain mixture through a fine sieve into a clean bowl. Discard solids.

     Measure out 1 cup liquid and use in place of cream in the Classic Truffles recipe. Finish by rolling in cocoa.

     Makes about 4 dozen.

     

     Pistachio Truffles

     

     Finely chop 2 cups (about 11 ounces) shelled pistachios. Follow recipe for Classic Truffles through step 4. Roll dipped truffles in pistachios instead of cocoa.

     Makes about 4 dozen.

     Write to Homestyle columnist Martha Stewart in care of the New York Times Syndication Sales Corp., 122 E. 42nd St. New York, NY 10168. Questions can also be sent to her by e-mail at mstewart@timeinc.com.