Chef Alton Brown has a recipe for truffles that uses chocolate, butter, cream, corn syrup and brandy. The recipe is in the intermediate difficulty range for home cooks and takes about an hour to prepare.
Microwave 10 ounces of finely chopped bittersweet chocolate and 3 tablespoons of unsalted butter in a medium size glass mixing bowl for 30 seconds. Stir the mixture, heat for another 30 seconds and set it to the side.
In a small saucepan over medium heat, mix 1/2 cup of heavy cream and 1 tablespoon of light corn syrup and cook until it is simmering. Pour the hot saucepan contents over the melted chocolate and stir the mixture with a rubber spatula until it is smooth and creamy. Gently stir in 1/4 cup of brandy and pour the combined ingredients into an 8 by 8-inch glass baking dish. Refrigerate for one hour.
Scoop the truffle mixture with a melon baller onto a baking sheet lined with parchment paper and return to the refrigerator for 30 minutes. Roll the truffles into balls.
Melt 8 ounces of semisweet chocolate and put desired toppings in separate pie pans. Topping choices can be whatever you choose, including Dutch cocoa powder, finely chopped nuts or toasted coconut. Dip the truffle balls in the melted chocolate, roll them in a topping and return them to the parchment-lined baking sheet. Let them set in a cool, dry place for one hour before serving.