Chocolate Truffles

Directions

1. 1
   Heat cream in a pot until it steams.
2. 2
   Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
3. 3
   Chill until solid all the way through, 1 to 2 hours.
4. 4
   Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball.
5. 5
   Repeat, lining truffles on a plate or a baking sheet.
6. 6
   If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes.
7. 7
   Roll them in cocoa powder, confectioners sugar or a mixture of sugar and ground cinnamon.
8. 8
   Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.