Truffles

Directions

1. 1
   Remove the chilled ganache from the refrigerator.
2. 2
   Scoop out little amounts onto a parchment or waxed paper-lined baking sheet.
3. 3
   Chill in the refrigerator for about 10 minutes.
4. 4
   Immediately roll out each scoop into golf ball-sized pieces.
5. 5
   Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.
6. 6
   Completely melt the chocolate in a double boiler.
7. 7
   Add the cream to a medium bowl and pour in the chocolate.
8. 8
   Whisk the mixture very slowly creating a shiny, elastic emulsion.