80 g of bittersweet or semi-bittersweet chocolate
1 cup heavy cream
1 tablespoon cold water
1 tablespoon Karo syrup
3 cups sugar
1 pinch of salt
1 tablespoon butter
80 g of bittersweet or semi-bittersweet chocolate
1 cup heavy cream
1 tablespoon cold water
1 tablespoon Karo syrup
3 cups sugar
1 pinch of salt
1 tablespoon butter
Break the chocolate into small pieces and melt it over low heat with the remaining ingredients, stirring occasionally until it starts to simmer
Continue cooking until it reaches a smooth, creamy consistency without stirring
Remove from heat and let cool slightly on a lightly floured surface
Beat until smooth and creamy
Knead by hand for 1 minute
Refrigerate for 2 hours
Remove from refrigerator, form into balls, and coat with your preferred chocolate
Alternatively, make the variations suggested in the recipes that follow.
