Dark chocolate truffles

Directions

1. Start by melting your chocolate in a bowl in the microwave, in 10-second increments so it doesn’t burn.
2. Combine your corn syrup and cream into a pot and bring to a boil. 
3. In thirds, stir the cream into the melted chocolate using a spatula. On the last third, fully emulsify the chocolate and cream together without over-mixing. You want to achieve a glossy mixture.
4. Set aside and allow the ganache to drop in temperature to 40° C.
5. Once the ganache is at 40° C or below, whisk in butter.
6. Cover with plastic wrap and allow the ganache to be slightly set.
7. Then transfer to a piping bag. On a lined tray with parchment, pipe mini kisses. Allow the ganache to be fully set. Then roll each chocolate kiss into a ball
8. In a large bowl add a quarter cup of cocoa powder, take each truffle and in a circular motion with the bowl roll the truffles to coat. Remove the truffle and repeat the process. 
9. Serve and enjoy!