Chocolate Truffles

Directions

1. 1
   Chop first 8 oz of chocolate into small, even pieces.
2. 2
   Heat cream in a small saucepan to just below a simmer.
3. 3
   Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy.
4. 4
   If you're using a liqueur or other flavouring, this would be the time to add it.
5. 5
   Cover with plastic wrap.
6. 6
   To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling.
7. 7
   Place in refrigerator to set for a few hours, or even better, overnight.
8. 8
   Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper.
9. 9
   You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
10. 10
    If you're using a topping, prepare it now.
11. 11
    If you're going to roll your truffles in a topping (ex.
12. 12
    Rice Krispies), pour the topping in a shallow pan.
13. 13
    If you're going to dust or sprinkle your topping (ex.
14. 14
    cocoa powder or shredded coconut), have it handy.
15. 15
    Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water).
16. 16
    Be careful not to get any water into the chocolate or it will seize up!
17. 17
    Dip truffles into the chocolate using a fork, letting the excess drain through the tines.
18. 18
    Roll in Rice Krispies (if using).
19. 19
    Place coated truffles on wax paper on a rack or baking sheet.
20. 20
    Sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.
21. 21
    If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden.
22. 22
    Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.