Basic Chocolate Truffles

I went to a chocolate class last week and we made these truffles as well as others I will post here. I never knew they were this easy to make. Our chef/professor told us that for the very best truffles you need to start with the very best chocolate.

8oz. semisweet or milk chocolate, finely chopped
1/2 C. heavy cream
1/3 C/ cocoa powder, sifted, plus additional for rolling truffles

1. Place the chopped chocolate in a medium mixing bowl and set aside

2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.

3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.

4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.

5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.

Tips:

Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.

If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.

Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.

Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatins in variation #1.