CLASSIC CHAMPAGNE TRUFFLES
Source: Chocolate by Nick Malgieri
Makes about 35 to 50 truffles, depending on size

CENTER MIXTURE:
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light corn syrup
9 ounces semisweet, bittersweet, or milk chocolate, melted
1 tablespoon cognac or other fine brandy (a sweet liqueur can be substituted)
1 tablespoon dark rum
COATING:
12 ounces semisweet or bittersweet chocolate
2 cups alkalized (Dutch process) cocoa powder
2 cookie sheets or jelly-roll pans lined with parchment or foil plus a small roasting pan for the cocoa

Combine cream, butter, and corn syrup in a nonreactive pan and bring to a boil over low heat. Immediately remove from heat and allow to cool 5 minutes. (If you aren't sure if the cream is hot enough, use an Instant Read thermometer from the grocery store, to help you determine how hot it gets. It should read 212 degrees F which is boiling. To measure, remove pan from the heat and stir the cream. Then, submerge the thermometer half way, making sure it doesn't touch the bottom of the pan. Check its temperature).

Add cream mixture to chocolate and whisk smooth. Whisk in cognac and rum.

Cool center mixture 2 to 3 hours at room temperature, until it reaches about 80 degrees.

Use an electric mixer on medium speed to whip the mixture for about a minute, until it lightens in color.

Spoon it into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or #806). Pipe 3/4-inch balls onto the prepared pan. You can also use a melon baller or scoop and quickly roll the ganache between your fingers to make a 3/4-inch ball.

To coat the truffles, temper the chocolate. Allow to cool to 90-degrees. You can also use a Compound Coating which does not need tempering.

Coat truffles by enrobing. Then immediately toss in cocoa or powdered sugar until thoroughly covered.

Roll finished truffles in a strainer over a piece of wax paper to remove excess cocoa. Lift truffles from strainer so excess cocoa remains behind. (Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)

HOW GANACHE CENTERS ARE ENROBED:
Put centers, such as nuts, candied fruit, fondant shapes or others on dipping fork (pronged or with a loop at the end). Lower into covering, such as chocolate, Fondant, etc. Lift out, tap the bottom of the fork on the side of the bowl and hold over bowl to drain off excess. Invert candy on waxed paper over rack to cool. Stir the covering as necessary between dipping to prevent crust from forming.

If you don't have dipping forks then use two plastic forks with the two center tines removed.

Smear some chocolate on a gloved hand (use the thin white gloves available from the grocery store). Gently rub each chilled truffle center to coat lightly with chocolate.

WAYS TO FINISH COATED GANACHE CENTERS:
Drop onto waxed paper place in a rimmed cookie sheet because the candies can roll around.

Or, toss immediately after enrobing with chocolate into a bowl of sifted cocoa powder or other dry coverings, such as sifted confectioner's sugar, chopped nuts or praline powder. Roll the center with a fork so it is covered all over. Don't handle truffle with fingertips because they are warm and may melt the chocolate covering or dissolve the ingredients that are dusted on the outside. After dusting, place a few at a time in a large sieve or strainer, and gently tap out excess coverings and drop onto a rimmed parchment-lined cookie sheet.

STORAGE:
Place truffles in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.