6 oz (170 g) bittersweet chocolate, chopped

3/4 cup (180 ml) 35% cream

1 tablespoon (15 ml) corn syrup

1/2 teaspoon (2.5 ml) vanilla extract

1 tablespoon (15 ml) unsalted butter

1/2 cup (125 ml) cocoa powder, sifted

Place the chocolate in a bowl. Set aside.

In a saucepan, bring the cream and corn syrup to a boil. Remove from the heat, add the vanilla and pour over the chocolate. Allow to melt for 1 minute without stirring.

With a whisk, stir until the ganache is smooth. Stir in the butter. Cover and refrigerate for about 3 hours or until the ganache is firm but pliable.

In another bowl, place the cocoa. Line a baking sheet with parchment paper.

With a spoon, scoop about 15 ml (1 tablespoon) of ganache for each truffle and quickly shape into a ball in your hands. Place on a baking sheet and refrigerate for 30 minutes. Roll the truffles in the cocoa powder and refrigerate.

The truffles will keep for at least one week in the refrigerator and three months in the freezer. Allow them to come to room temperature before serving.

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