Chef’s Tip: Truffles may be dipped in tempered chocolate before drizzling and dressing howsoever desired.
1 cup heavy cream
4 tbsp unsalted butter
2 tsp light corn syrup
1 lb semi-sweet chocolate (finely chopped)
1 tbsp peppermint extract
In small saucepan bring cream, butter and corn syrup to a full boil. Once reached turn off heat. At same time, place chocolate in heat-proof bowl and set over pot of simmering water. Stir occasionally until all chocolate is melted.
Pour cream mixture into melted chocolate and whisk thoroughly. Add peppermint extract.
Cover the mixture with plastic film and refrigerate overnight.
Using a melon baller, scoop out rounds and serve. They may also be rolled in chopped toasted nuts.