Recipe: Simple or Basic Truffles (chocolate ganache)

SIMPLE OR BASIC TRUFFLES

1 1/2 lb semisweet or bittersweet chocolate, finely chopped
1 cup cream
3/4 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder (for rolling)

TO MAKE THE GANACHE:
Line an 8-by-8 baking pan with foil and grease well.

Place chopped chocolate in a metal bowl; set aside.

Heat cream in a saucepan over medium-high heat until it comes to a boil.

Remove cream from heat and pour over the chocolate. Add the vanilla extract. Let sit for 1 to 2 minutes, then gently whisk the mixture until it is fully blended. It should be smooth and glossy.

Pour ganache into the baking pan and cover with plastic wrap. Refrigerate overnight or until firm.

WHEN YOU ARE READY TO MAKE THE TRUFFLES:
Take the pan of ganache from the refrigerator. Line a baking sheet with parchment paper. Fill a small bowl with the cocoa powder.

Using a melon baller or spoon, scoop small portions of the ganache and roll into balls between your hands. Roll in the cocoa powder to coat and place on the baking sheet to set.

Makes about 48 truffles
Source: Field Guide to Candy by Anita Chu