These truffles will stay slightly soft in frozen ice cream. You can make them smaller or larger than indicated.

　　

Ingredients

makes forty 1/2-inch (2-cm) truffles

　　1/2 cup plus 1 tablespoon (140 ml) heavy cream

　　3 tablespoons (45 ml) light corn syrup

　　6 ounces (170 g) bittersweet or semisweet chocolate, chopped

　　1 teaspoon Cognac, rum, or other liquor or liqueur

　　

Step 1

Heat the cream with the corn syrup in a small saucepan until it just begins to boil. Remove from the heat and add the chocolate, stirring until it’s melted and the mixture is smooth. Mix in the Cognac. Scrape the mixture into a small bowl and freeze until firm, about 1 hour.

　　

Step 2

Line a dinner plate with plastic wrap. Form little 1/2-inch (2-cm) truffles using two small spoons. Scoop up a teaspoonful of truffle mixture, then scrape it off with the other spoon onto the dinner plate. Repeat, using all the truffle mix. Freeze the truffles until ready to mix in.

　　

Mixing Them In

Step 3

Fold the Dark Chocolate Truffles into 1 quart (1 liter) of ice cream as you remove it from the machine. If you wish, break or chop the chilled truffles into smaller pieces first.

　　

Storage

Step 4

Dark Chocolate Truffles can be refrigerated or frozen, well wrapped, for up to 2 weeks.

　　The Perfect Scoop