Simple Chocolate Truffles

• 1 pound bittersweet chocolate
• 1 cup heavy cream
• Best-quality cocoa powder

Instructions:
1. Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
2. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.
3. Pour ganache into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes. Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. To make square or rectangular truffles, chill the ganache in a shallow sheet pan, and then cut into shapes. Roll in cocoa powder to coat; chill in an airtight container until ready to serve.

Makes 3 dozen
NOTE:
In place of cocoa powder, you can roll the truffles in other dry coatings such as confectioners' sugar, chopped nuts, or candied fruit.

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