Recipe Instructions:
12 ounces high quality dark/semisweet chocolate (I prefer Valrhona), chopped finely
1 cup heavy cream
cocoa powder
Directions
In a medium pot, bring the cream to a boil over medium heat. As soon as the cream boils, turn off the heat and pour in the chopped chocolate. Allow this to stand for about 30 seconds to a minute.
With a whisk or a wooden spoon, start slowly stirring in the middle of the pot with very small circular motions. Continue stirring in small circles as the chocolate begins to mix into the cream in dark streaks. Slowly begin to stir in larger motions and stir until the mixture is a uniform brown color.
Scrape the chocolate into a shallow pan, cover with plastic wrap and allow to come to room temperature. Then refrigerate for about an hour or two. This is your ganache
Line a baking pan or large tupperware with wax paper. Pour cocoa powder into a shallow bowl or pie pan. Using a spoon, scoop a Tbsp. or so of the hardened ganache out, swiftly use your fingers and palms to roll it into a ball, then roll it in the cocoa powder until well covered. Place on the wax paper.
Repeat until all the ganache is made into truffles. Store the truffles in the refrigerator. This kind of classic, simple truffle is best eaten within a few days. This shouldn't really be a problem! :)
