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Chocolate truffles
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| Silky Dark Chocolate Truffles | |
| 6 oz | bittersweet chocolate, very finely chopped |
| 6 oz (3/4 cup) | heavy 35% whipping cream |
| 1/2 cup | cocoa powder |
Place chopped chocolate in a medium bowl.
Bring cream to a boil in a small saucepot over medium-low heat and pour immediately over chopped chocolate. Let stand 5 minutes. Stir gently with a rubber spatula, starting in the center and working your way out to the edges until completely melted, smooth and glossy.
Pour mixture into a shallow glass baking dish and let it stand at room temperature about 30 minutes. Refrigerate until firm and use a melon baller to scoop teaspoons of ganache into balls. Roll balls in cocoa powder to coat and keep refrigerated until ready to serve.
These truffles are super soft at room temperature, so they're best served cold or cool! Good luck eating just one.
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