Adapted from EHChocolatier

Makes about 50 balls

If you want to try your hand at chocolate confections, truffles are a good place to start. These are easy and delicious and are always welcome gifts—if you can bear to give them away. The quality and cocoa content of the chocolate you use will have a huge impact on the final product, so choose carefully.

10½ ounces (about 1½ cups) chocolate (your favorite), chopped
½ cup heavy cream
1/3 cup plus 2 teaspoons light corn syrup
5 tablespoons unsalted butter, very soft but not melted
Cocoa powder, for coating

Line the bottom and sides of an 8-inch-square pan with plastic wrap.

Place the chocolate in a heatproof bowl.

In a small saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate and let sit for 1 minute. With a spatula, stir the cream, corn syrup and chocolate until the mixture looks like thick pudding. Stir in butter until fully incorporated.

Pour the ganache into the prepared pan, spreading evenly. Let sit at room temperature until set, 2 to 4 hours.

Transfer the ganache to a cutting board and cut into 1-inch squares.

Place cocoa powder in a shallow bowl. Dust hands with cocoa powder. Roll ganache squares into balls and roll the balls in cocoa powder to coat.