Food & Cooking Recipes Dessert & Treats Recipes Black and Orange Take-Away Truffles 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Yield: 4 dozen Give your guests a sweet send-off. Nestle homemade truffles decorated with sprinkles in little wooden boxes. Ours are lined with glassine -- trimmed with scallop scissors -- then wrapped in narrow ribbon and sealed with pumpkin stickers. Ingredients 1 cup heavy cream ½ stick (¼ cup) unsalted butter 2 teaspoons light corn syrup 1 pound semisweet chocolate, finely chopped ½ cup orange and black sprinkles, for decorating ½ cup orange and black sanding sugar, for decorating Directions Bring cream, butter, and corn syrup to a boil in a saucepan. Remove from heat. Add chocolate, and gently swirl pan to cover chocolate with cream. Slowly whisk until smooth. Transfer to a large bowl. Cover, and refrigerate. Stir mixture every 15 minutes. After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until set but still pliable, 10 to 20 minutes more (total chilling time is 55 to 65 minutes.) Refrigerate until firm but not hard, about 10 minutes. Remove from refrigerator, and roll balls in palms to smooth. Refrigerate, in an airtight container, layered between pieces of parchment or waxed paper, until ready to decorate. Remove balls from refrigerator. Place sprinkles and sanding sugar in separate small bowls. Dip balls into sprinkles or sanding sugar to coat, pressing sprinkles to adhere. Truffles can be refrigerated in an airtight container for up to 1 week. Cook's Notes Forming truffles is easiest with a 1-inch ice cream scoop; 2 teaspoons will also work. Rate it Print