Chocolate Truffles

This one's Alton Brown's

• 10 oz chocolate (for filling)
• 8 oz chocolate (for coating)
• 3 tbsp butter
• ½ c heavy cream
• 1 tbsp light corn syrup
• ¼ c sambuca
• cocoa powder, nuts, shredded coconut, or other topping

Finely chop chocolate for filling. Microwave chocolate and butter in short bursts and stir until melted.

Heat heavy cream and corn syrup until simmering. Pour over the melted chocolate and let it stand for 2 minutes.

Gently stir chocolate until cream is absorbed. Stir in sambuca.

Pour ganache into a 8 inch baking dish and refrigerate until solid, about 1 hour.

Scoop cooled ganache into small pieces (they don't have to be shaped like balls yet), lay them out on a lined baking sheet, and return to refrigerator for another 30 minutes.

Gently melt remaining chocolate in a double boiler.

Remove ganache from refrigerator. Shape each piece into balls, then coat them in melted chocolate. Rolling them in a ladle full of melted chocolate helps.

Roll them in a topping, if you have one, and return them to the lined baking sheet. Dry them for 1 hour.