Dark chocolate cream truffles

Ingredients

• 250 gr whipping cream
• 20 gr  glucose or white corn syrup
• 300 gr  dark chocolate couveture (chopped or in chip form)
• 50 gr  butter unsalted
• 300 gr  dark, milk, or white chocolate tempered for dipping

Method

• Bring cream to a boil with glucose, and pour over chopped chocolate.
• Cover bowl with plastic wrap and allow to sit for 3-5 minutes.
• Stir well to a smooth mixture and allow to cool. When mixture reaches 92°F add the softened butter and blend well. A hand blender works well for this.
• Cover the bowl and allow mixture to firm at room temperature overnight.
• Scoop or pipe into small balls onto wax or silicon paper. They should be about ¾ inch diameter.
• Roll into smooth balls, and coat lightly with tempered chocolate and allow to set.
• Dip truffle into tempered chocolate and roll on a wire rack for a spiked effect.

Store at room temperature and consume within 3 days.