Dark Chocolate Truffles

Let's Cook

1. Step 1.

   Place in a heatproof medium bowl or in a 1-quart microwave-safe glass bowl: 12 ounces high-quality dark, semisweet, or bittersweet chocolate (up to 72% cacao), very finely chopped

2. Step 2.

   Measure out: 1 ¼ cups heavy cream

3. Step 3.

   To make on the stovetop: Heat the cream to just under a simmer in a small saucepan over medium heat and pour all at once over the chocolate. Stir gently in a circular motion until the mixture is smooth and thoroughly blended.

4. Step 4.

   To make in the microwave: Pour the cream over the chocolate in the glass bowl and microwave on high in 30-second increments until melted and smooth, gently stirring after each interval, 1 ½ to 2 ½ minutes total.

5. Step 5.

   Let cool to room temperature, stirring occasionally, then refrigerate for 3 to 4 hours, until the ganache is thick and quite stiff. Refrigerate a baking sheet lined with wax or parchment paper or a silicone liner until cold. Use a small, 2-teaspoon portion scoop, melon baller, or a piping bag fitted with a ½-inch plain tip to scoop or pipe out balls of ganache about ¾ inch in diameter onto the chilled baking sheet. Cover loosely with plastic wrap and refrigerate until firm, about 2 hours. When firm, roll the balls between your palms to smooth them out.

6. Step 6.

   For coated truffles, proceed as for: Coated Chocolate Truffles

7. Step 7.

   For dipped truffles, proceed as for: Dipped Chocolate Truffles

8. Step 8.

   Serve right away or store.