Excerpted from Liz Gutman and Jen King’s The Liddabit Sweets Candy Cookbook.

Simply perfect; perfectly simple. This recipe uses a classic 2:1 ratio of chocolate to cream, resulting in a ganache that is pliant and smooth, and ideal for rolled truffles. The corn syrup helps keep it emulsified and helps prevent crystallization, and the sea salt helps temper the sweetness. The ratio leaves room for additions, but the base is delightful on its own (when made with a delicious high-quality dark chocolate, of course).

Simply Perfect Dark Chocolate Truffles

Special Equipment

• 2 large (13″ x 18″) rimmed baking sheets, lined with parchment or wax paper
• Swirly dipping fork

For the Ganache

• 16 ounces (455 g) chopped dark chocolate (about 2½ cups)
• 1 cup (225 g) heavy (whipping) cream
• 2 tablespoons (45 g) light corn syrup
• ¼ teaspoon (1 g) fine sea salt

For Dipping

• 3 cups (19 ounces/540 g) chopped dark chocolate
• or 3 cups (19 ounces/540 g) chopped dark chocolate and ½ cup (110 g) mild vegetable oil

Instructions

1. Make the ganache: Place the chopped chocolate in a medium-size bowl and set it aside.
2. Combine the cream, corn syrup, and salt in a small (1- to 2-quart) saucepan and bring it just to a boil over medium heat (there will be tiny frothy bubbles around the edge and it will begin to steam).
3. Pour the hot cream mixture over the chocolate and use a rubber spatula to push down any pieces that are not submerged. Allow it to sit for 5 minutes.
4. Using the spatula, gently stir in small circles in the center of the bowl until the ganache starts to emulsify, about 5 minutes. Continue to stir gently until the ganache becomes smooth and glossy, another 3 to 5 minutes.
5. Allow the ganache to cool to room temperature, about 45 minutes. Transfer it to a lidded container and store it in the refrigerator overnight. (Ganache will keep like this for up to 4 weeks; stored airtight in the freezer, it will keep for up to 6 months.)
6. Roll the truffles: Once the ganache has set, scrape along the surface with a metal tablespoon and roll each spoonful between your palms into a 1-inch ball. Place the balls on one of the prepared baking sheets.
7. Dip the truffles: Temper the 3 cups dark chocolate (instructions on how to temper chocolate here).
8. Use the swirly dipping fork (or a regular fork) to dip the truffles into the chocolate following the instructions below. Place the dipped truffles on the remaining prepared baking sheet and let them set up, 15 to 20 minutes. Store the dipped truffles in an airtight container at cool room temperature for up to 3 weeks.

About the Book:

Chocolate Mint Meltaways. PB&J Cups. Chai Latte Lollipops. Cherry Cordials, Spicy Pralines, and the cult favorite, Beer and Pretzel Caramels. Plus candy bars—the Twist Bar, the Nutty Bar, the Coconut-Lime Bar, inspired by commercial favorites (Snickers, Twix) but taken to new heights of deliciousness. And the French-style sea salt caramels that Daniel Boulud claimed were better than those he’d tasted in France. Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy—and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery whose products have drawn the attention of The Early Show, Fox and Friends, the Cooking Channel, O, The Oprah Magazine, Real Simple, Food & Wine, GQ, and more.

Doing for candymaking what Jeni’s Splendid Ice Cream did for ice cream, The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that home
candymaking is meant to be fun. The flavor combinations, down-to-earth advice, and easy directions make this the guide to turn to whether making candy for a treat, a holiday, a gift, or a bake sale.

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