For inside of truffle:
13.5 oz. Semisweet Chocolate
3.2 oz. Heavy Cream
2.5 oz. Light Corn Syrup
3.2 oz. Softened Butter, cut in small pieces
2 oz. Alcohol (if desired), or can use 1 oz. Vanilla Extract

For outside coating:
8 oz. Melted Chocolate - room temperature
3 oz. Dark Chocolate Powder (can also use chopped nuts or toasted coconut)

Directions:
Melt semisweet chocolate in a double boiler. Once melted, add heavy cream and remove from heat. Add light corn syrup, then butter in small pieces, and alcohol (if using). Pour into a sheet pan & chill until firm. Once chilled, roll mixture into quarter-sized balls. Chill again for 10 minutes.

Melt chocolate for coating - bring to room temperature. Dip one hand in chocolate and coat palm of hand. Using the other hand, drop each ball into the chocolate-coated hand, coat the ball with chocolate, and drop and roll it into cocoa powder.

Makes about 25-30 truffles