Chocolate Truffle Material: Premium baking chips, 60% coco and semi-sweet, 160g Heavy whipping cream 80g Corn Syrup 8g Unsweetened coco powder Steps: Bring heavy cream and corn syrup to a near boil, pull in the chocolate chip Stir till chocolate chip melts to a thick shiny paste, if chips not completed melted, set container in hot water and continue to stir till chocolate completely melts Refrigerate for 2 hours Scoop out chocolate and roll slightly to round shape. Place chocolate in coco powder to coat. Store truffle in refrigerator for up to 2 weeks.   原料： 巧克力 ：可可含量60～65%的巧克力 160g 淡奶油 83g 水饴（corn syrup）8g （装饰用）可可粉适宜 做法： 将淡奶油和水饴放在奶锅里面煮沸腾了取下来，画圈式的倒在装有巧克力的盆子里面。 轻轻搅拌，如果巧克力没有完全融化，稍微隔热水搅拌一下，直到全部融化为止。 进冰箱冷藏2小时 巧克力变为固体的时候连烤纸一起从模子里面取出来，用热过的刀子切成自己喜欢的大小，如果想做松露形状也可以搓成圆形，但是生巧克力的基础样子就是扁方形哈。 在盆子里面倒适量可可粉，然后用手把巧克力周围滚上一层可可粉。