Yield: about 18 truffles
Time including cooling: 2 hours
8 ounces (226g) dark chocolate, very finely chopped
1/2 cup (114ml) heavy cream
toppings: unsweetened cocoa powder, chopped chocolate, freeze dried raspberry powder
Alternative toppings: crushed nuts, melted chocolate, sprinkles
Place the chocolate in a medium heat-proof bowl. Set aside.
In another small heat-proof pan, heat the heavy cream until it is simmering. Remove from heat and let cool for 2-3 minutes
Pour the heavy cream evenly over the chocolate, give it a couple light stirs with a spoon to get the cream even distributed in the chocolate, then let sit for 2-3 minutes. Using a fork or spoon, stir gently from the middle and mix outwardly until ingredients have emulsified. (If the ganache is mixed vigorously the cocoa butter separates from solids*).
Place a piece of plastic wrap directly on the surface and refrigerate for 60 minutes or until the mixture sets (for even cooling, pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture sets evenly and quickly).
Scoop the truffle mixture in level tablespoon-sized mounds and roll into balls (the truffle mixture is sticky and will coat your hands when rolling). Roll in desired topping.
Cover tightly and store at room temp up to 3 days or in refrigerator up to 2 weeks (bring to room temperature before eating).
*If the ganache breaks, while ganache is still warm, heat about 2 Tbsp of cream until it begins to steam. Turn off the heat and briskly whisk your broken ganache into the cream little by little until everything is once again incorporated, smooth and glossy.