Truffling

BITTERSWEET CHOCOLATE TRUFFLES
MAKES ABOUT 30

TRUFFLE BASE
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided

CHOCOLATE COATING
8 ounces high-quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)

FOR TRUFFLE BASE:
Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat.
Add 2 ounces chocolate; stir until smooth.
Stir in cream.
Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper.
Roll 2 teaspoons truffle base between fingertips into ball.
Transfer to prepared sheet.
Repeat with remaining truffle base.
Chill until firm, about 1 hour.

FOR CHOCOLATE COATING:
Line another rimmed baking sheet with waxed paper.
Stir chocolate in metal bowl over saucepan of simmering water just until melted.
Remove from heat.
Cool slightly.
Scoop some of warm (not hot) melted chocolate into palm of hand.
Place 1 chilled truffle in hand and roll in palm to coat.
Transfer to prepared sheet.
Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.
Roll in cocoa powder if desired.

DO AHEAD Can be made 1 week ahead.
Store in airtight container and keep chilled.
Let stand at room temperature 1 hour before serving.

Notes:
ROLLING THE TRUFFLE BASE Start with a well-chilled truffle base (chilled at least three hours), and use your hands as little as possible in the shaping process. Make a sphere by scooping out two teaspoons of truffle base with a mini ice cream scoop (with a release). If you don't have a mini scoop, dig deep into the base with a teaspoon-size measuring spoon or melon bailer, then turn it in a circle to create a sphere of chocolate. Drop onto a lined baking sheet. Dip the spoon or scoop in warm water to clean it. Finally, smooth out the spheres with your fingertips, which are cooler than your palms.

DIPPING THE TRUFFLES When truffles are coated with too much melted chocolate, an unattractive "foot" of chocolate forms at their base. To prevent this from happening make truffle dipping easier—hand roll them in chocolate. First, scoop a little of the melted chocolate into your palm, then roll a truffle around in your palm to coat it with chocolate. When the truffle is uniformly covered in melted chocolate, gently drop it from your palm onto a paper-lined baking sheet.

(From Epicurious)