Chocolate Truffles

I've always wanted to make truffles, but they always seemed like something with way too many "rules" about time, temperature, consistency, type of chocolate, etc.  This past year, I've learned that it really is OK to break the "rules" when I cook at home.  If something doesn't turn out the way a celebrity chef makes it, that is OK! 
I found a recipe on the Food Network site that looked relatively easy.  I used one of Alton Brown's recipes and made a few small modifications. The truffles  were still more work than I thought they would be, but I can honestly say they were worth the work.  They taste great and I can't wait to serve them to my family this year. 

Chocolate Truffles
adapted from Alton Brown
10 ounces semi-sweet chocolate, chopped
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup amaretto
1/2 cup processed cocoa, finely chopped almonds, and toasted coconut for coating truffles
8 ounces Ghiradelli melting chocolate, chopped

1) Place the 10 ounces of chopped chocolate and the butter in a medium sized glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one more time. Set aside.
2) Heat the heavy cream and corn syrup in  a small saucepan over medium heat until simmering.  Remove from the heat and pour into the chocolate mixture. Stir gently using a rubber spatula until the mixture is smooth and creamy.  Gently stir in the amaretto.
3) Pour the mixture into an 8 x 8 glass baking dish and place in the refrigerator for one hour.
4) Using a melon baller or small scoop, scoop the chocolate onto a sheet pan lined with wax paper and return to the fridge for 30 minutes.
5) Remove the truffles from the refrigerator and shape into balls (they don't need to be perfect).
6) Melt the chocolate in the microwave, according to package directions.
7) Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
8) Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.