At Home With The Culinary Institute Of America: Chocolate Truffles Recipe

• 8 ounces (1 cup) heavy cream
• 1 1/2 ounce (2 teaspoons) light corn syrup
• 1/2 ounce (1 tablespoon) butter, unsalted, soft
• 14 ounces (2 1/3 cups) dark chocolate, chopped in 1/2-inch pieces
• 12 ounces (2 cups) dark chocolate, chopped in 1/2-inch pieces for coating
•  
• 4 ounces (1/2 cup) heavy cream
• 1 1/2 ounce (2 teaspoons) light corn syrup
• 1/2 ounce (1 tablespoon) butter, unsalted, soft
• 12 ounces (2 cups) milk or white chocolate, chopped in 1/2-inch pieces
• 12 ounces (2 cups) milk or white chocolate, chopped in 1/2-inch pieces for coating

1. Line a 9 x 13-inch baking pan with parchment paper.
2. Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.
3. Remove from the heat. Add the butter and chopped chocolate to the cream and stir until smooth and homogenous.
4. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
5. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
6. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
7. Using a #100 scoop or teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.
8. When all of the ganache has been scooped, roll each portion by hand into a round ball.
9. Melt and temper the chocolate either in the microwave or over a water bath.
10. Dip the ganache centers in the tempered chocolate using either a dipper or your hands. Garnish with cocoa powder, ground nuts, sanding sugar or a garnish of your choice.

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Taken from www.seriouseats.com/recipes/2010/02/at-home-with-the-culinary-institute-of-americ.html (may not work)