Heavy cream is spiked with fragrant anise seed to help complement and enhance the Sambuca in these truffles.
In a small saucepan, bring heavycream and anise seed to aboil. Turn off heat; cover, and let steep 20minutes. Strain through a fine sieve intoa clean bowl. Discard solids.
Bring 1cup of the anise cream, plus butter and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir insambuca.
Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
Place confectioners' sugar in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in confectioners' sugar. With yourclean hand, cover truffle with the sugar. Letsit in bowl 20 seconds.
Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.