A 50/50 blend of Dutch cocoa and powdered sugar that's been sifted together
Place chopped chocolate in a medium-sized, heatproof bowl and microwave in 20 second intervals, stirring well in-between, until chocolate is melted. Set aside.
In a small saucepan, combine cream, corn syrup, and salt bring to a simmer.
Remove from heat and add vanilla extract, stir briefly.
Pour cream mixture over melted chocolate (do not stir yet).
Cover tightly with plastic wrap or foil and let sit undisturbed for 4 minutes.
Remove plastic wrap and use a spoon to stir gently until mixture is combined and smooth (it will look lumpy and resistant to coming together at first, but it will!).
Add butter and stir until melted.
Use a piece of plastic wrap to cover the truffle mixture, touching the plastic directly againt the surface of the chocolate. Allow to cool at room temperature or one hour, then transfer to the refrigerator to cool and firm (at least 2 more hours).
Once you are ready to roll your truffles, first prepare your toppings by setting them out in small dishes you can roll your truffles through.
Remove truffle mixture from the fridge and use a 2-teaspoon size scoop to portion out truffles**
Lightly dust your hands with powdered sugar (this will help keep the truffles from sticking too much) and roll mixture into smooth 2-teaspoon sized ball. Immediately roll through desired toppings and place on a wax paper lined baking sheet.
Repeat until all truffles have been rolled. I like to return them to the refrigerator for several minutes to help them firm up a bit again, but chocolate truffles will keep several days at room temperature or up to two weeks in the fridge. Either way, be sure to store them in a sealed, airtight container.
*I like to use Ghirardelli 60%**If the mixture has been chilling for longer than 2 hours, it may be very firm and difficult to scoop, you may need to let it sit at room temperature for several minutes to soften enough to be easier to roll. However, keep in mind that one of the things that's great about this recipe is that the mixture is a little firm, making it possible to roll the truffles without them completely melting in your hands.Recipe adapted from Cook's Illustrated