10 ounces bittersweet chocolate (finely chopped)
3 Tbsp butter (unsalted)
1/2 cup heavy cream
1 Tbsp light corn syrup
1/4- 1/2 cup brandy
8 oz semisweet chocolate
Cocoa powder, finely chopped nuts, dusting sugar, powdered sugar, etc. (for coating)
Melt 10 oz of chocolate with 3 Tbsp of butter in a microwave safe mixing bowl for 30 seconds. Remove and stir, repeat one more time. Set aside.
Heat the heavy cream and corn syrup in a put over medium heat until just simmering. Remove from the heat and pour it over the chocolate and butter mixture. Let it sit for 2 minutes. Stir gently with a rubber spatula until it's melted and becomes smooth. Once it's creamy stir in the brandy. Pour the chocolate mixture into an 8 by 8 baking dish (I like using an 8 inch cake pan) refrigerate for 1 hour.
Remove the chocolate from the fridge and scoop it out with a melon baller onto a sheet. Place in the refrigerator for half an hour.
Put your coatings in separate pie pans or plates.
Heat 8 oz of chocolate over a double boiler until melted. You'll need to adjust the heat up and down until you achieve 90-92 degrees F. Try to not let it go over 94 degrees. You want the coating to have a nice snap to it and if you go past 94 degrees you wont get that snap in the chocolate. Adjust the heat to maintain the correct temperature.
Take the truffles out of the refrigerator and roll them into balls using the palms of your hands. I would definitely wear latex gloves at this point or else your hands will be covered in chocolate goo.
Dip an ice cream scoop or large spoon into the melted chocolate and roll it upside down to remove excess chocolate. If there is too much chocolate on the spoon it will make the coating process messier and they will take longer to set up. Place the truffles 1 at a time into the scoop/spoon and roll around until coated. Place the truffle in your coating of choice (I used chopped walnuts, red sugar sprinkles, cocoa powder, and white chocolate). Roll it around to coat then leave it in the coating for 10 to 15 seconds. Coat all the truffles and place them on a parchment lined sheet pan and allow them to set for at least 1 hour. Either in an airtight container in the fridge or in a cool dry place. Serve at room temperature.