Chocolate Truffles: 4 Unforgivable Mistakes

Place chopped chocolate in a heatproof bowl and microwave in 20-second intervals, stirring until melted. Set aside.

In a 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 and let sit undisturbed for 4 minutes.

Remove plastic wrap and gently stir until the mixture is combined and smooth.

Add butter and stir until melted.

Cover the truffle mixture with plastic wrap, touching the surface. Cool at room temperature for one hour, then refrigerate for at least 2 hours.

Prepare your toppings in small dishes.

Remove truffle mixture from the fridge and use a 2-teaspoon size scoop to portion out truffles.

Dust your hands with powdered sugar and roll mixture into a smooth ball.

Immediately roll through desired toppings and place on a wax paper-lined baking sheet.

Repeat until all truffles have been rolled.

Refrigerate for several minutes to firm up. Store in an airtight container at room temperature or in the fridge.