Dark Chocolate Truffles -
by Lin McKay and Mike Shafer
1 cup (200ml) heavy cream
8 oz (225g) chopped dark chocolate
3 tbsp (45g) of softened, unsalted butter cut into small squares
1 cup (100g) of sifted cocoa powder
Bring cream to just to boiling, over medium heat. Pour cream over chopped chocolate and let it sit for 30-45 seconds. Use a stick blender to combine cream and chocolate into ganache. Add softened butter and continue to blend for 1 minute until ganache is shiny and elastic.
Pour mixture into a sheet pan (or cookie sheet), cover with plastic wrap, and place in refrigerator. Wait at least 3 hours until rolling the truffles. Use a melon baller or spoon to scoop dollops of ganache for rolling. Roll ganache balls between palms and place in sifted cocoa powder for coating. Once truffles are coated place in refrigerator for 30 mins (or until firm) before serving. Truffles may be served at room temp, or directly from refrigerator and will keep for 5-7 days depending on coating.
Some alternative finishing touches include, dipped in chocolate, rolled in coconut flakes, or chopped nuts. You can even create additional flavors by infusing the cream with your favorite tea, spice, or citrus zest. Be careful when adding citrus to cream! You must heat the cream before adding the zest and may want to add a couple tablespoons of light corn syrup to avoid curdling.