Did you just stop breathing for a second? I did. It was meant to be the topping for both batches of my Salted Caramel Chocolate Bars! (I’m getting to this chocolate truffle recipe a little later than it’s creation. Sorry!) My expensive, cocoa packed layer was ruined. Or was it?
Sometimes, when you feel like laying your head down and crying, when it seems disaster has struck, you’re really making truffles. Your doorbell ringing, cell phone ringing, phone ringing accident is really a fantastic surprise. It’s the champagne of accidents. No bombing the chocolaty goodness into the trash needed.
Being the experimenter I am, I topped half the bars with my truffle thick chocolate. It was interesting, but I still like the smooth chocolate better. And, after chilling the remaining chocolate, I scooped up little balls, rolled them in some loose cocoa powder, and voilà – Truffles! (Or at least a bastardized version.)
Want to make your own “accident?” It’s just a chocolate melting, corn syrup dumping second away.
6 ounces bittersweet chocolate
6 ounces semi-sweet chocolate
5 TBS corn syrup
5 TBS butter
1 cup cocoa powder
Using a double boiler or a medium sized bowl in the microwave, melt the chocolate, corn syrup, and butter. Stir well to combine.
Chill chocolate mixture in the refrigerator for 30 minutes.
Dump cocoa powder in a shallow bowl. Using a spoon, scoop equal sized balls of the chilled chocolate mixture. Roll them in your palms to create a uniform ball and plop them into the cocoa powder. Once all the chocolate has been turned into balls and dropped in the cocoa powder, gently roll balls to completely cover in cocoa powder.
Serve immediately or cover and refrigerate for up to one week. Bring to room temperature before serving.