Chocolate Truffles

1/3 cup heavy cream
1/2 pound dark chocolate (tempered or store-bought chocolate chips)

Directions

Heat cream in a pot over medium-low heat on the stove. (Stir as needed to prevent burning/sticking.) Heat until you see small bubbles rising.

Meanwhile, heat chocolate in a microwave safe bowl in the microwave (or over double boiler) for 30 seconds at a time, stirring each time until chocolate is just melted and creamy. (The chocolate will be hot and continue to melt as you stir.)

When the cream and the chocolate are near the same temperature, mix cream into chocolate and stir just until combined. Let cool in refrigerator for about 20-30 minutes or until set (firm, but malleable). Remove from fridge and begin rolling into balls. Coat with cocoa powder, dessicated (or shredded) coconut, nuts, whatever.

Variations

Infuse the cream with flavors such as ginger, lemon/orange/lime zest, coffee, tea, etc. to get a flavored ganache.

While the cream is heating on the stove, add grated ginger, or citrus zest - make sure to wash the rind - and let the cream absorb the flavor before removing from heat. (Same rules apply as above, in that you want to only heat the cream until small bubbles begin to rise, without boiling.)

Use a cheesecloth or strainer to eliminate the rind/zest/coffee flecks, etc. from making their way into the chocolate.

Cool ganache. Roll into balls and coat with cocoa powder, etc. (as desired)