MF Note: I must have added butter to this recipe, but didnt add to the directions when to use it. Truffles I made 12/29/18, I added to the chocolate as it microwaved.

For the ganache: Microwave the chocolate in heatproof bowl, stirring once or twice, until smooth. Set aside. Include powdered sugar if needed.

Microwave cream separately in measuring cup until warm. Stir corn syrup, vanilla, and salt. Pour over chocolate. Cover with plastic and allow to sit for 3 minutes, then stir (with a spoon, not a whisk!) until thoroughly combined.

Spread mixture into 9x9 pan lined with parchment and oiled. Sit (uncovered) at room temp for 2 hours. Cover and put in fridge for 2 hours, or overnight.

Remove from the fridge. Pull chocolate out of pan with the parchment. Run a sharp knife under hot water, and cut the square of chocolate into 64 squares (8 rows by 8 rows). Coat palms lightly in cocoa powder and roll each square into a ball. You may find that about halfway through, the chocolate is too warm to roll into balls. In this case, refrigerate briefly.

Coating: If coating in sprinkles, nuts, cocoa powder, roll each truffle in your hands for a few seconds to warm and make it sticky, roll in coating. If coating in chocolate, microwave chocolate in 30-second increments, stirring in between, until melted. Roll each truffle around in the chocolate, using a fork, until coated. Set on baking sheet. Sprinkle with pinch of sea salt. Drag toothpick around bottom of truffle to cut off chocolate "foot" to make easy to break off, leaving you with round truffles.

These are meant to look like the real thing-small, irregular mounds not perfect balls. The ganache mixture is forgiving. If it cools too much in step 1, place the bowl in a larger pan of warm water and stir the mixture until it has softened and warmed up.