Classic (and Easy) Chocolate Truffles

For 20-25 truffles

Ganache ingredients:
8 oz (180 g) bittersweet or semisweet chocolate, chopped
1/3 cup heavy (whipping) cream
1-2 tablespoons unsalted butter (optional)
1 teaspoon Cognac, Rum or liqueur (optional)

For dusted coating: 1/2 cup sifted unsweetened cocoa powder, or 1 ½ cups shredded coconut or finely chopped skinless toasted hazelnuts

For dark chocolate-dipped truffles: 6 oz bittersweet chocolate (couverture), melted in a bain marie when ready to dip

1. In a small saucepan, bring the cream just to a boil. Remove from heat and stir in the chocolate, stirring until melted. Add the butter and liquor if using, and pour into a clean, dry bowl. Cool the ganache in the refrigerator until firm, about 30 minutes.
2. Using a melon baller or a soup spoon (dipped/warmed in a bowl of very warm water first; tap/dry off excess water), scoop the truffle ganache into about ¾-inch balls and place them on a plate. Refrigerate until firm, about 30 minutes.
3. Roll each mound into a ball between your palms. Roll the balls in a shallow bowl containing the cocoa, coconut or chopped nuts to cover completely.

If making dark chocolate (dipped) truffles, dip one ball at a time in melted chocolate using a dipping fork or slotted spoon, and place on parchment paper to dry/set.

Once cool, store truffles refrigerated in an airtight container up to 2 weeks.

Note: Since chocolates vary, some ganache may set up more firmly than others. You may need to adjust the proportions the next time you make the truffles, using more cream or less, and/or adding some butter, etc.

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