Melt-in-your-Mouth Truffles

Truffle ingredients:

• 8 oz semisweet or bittersweet chocolate (either chips, or chopped in small pieces*)
• 1/2 cup heavy whipping cream
• 2 Tbs unsalted butter, cut into small pieces

Different Coatings for Truffles:

• Dutch-Processed Cocoa Powder
• Confectioners Sugar (Icing or Powdered)
• Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
• Toasted Coconut
• Shaved Chocolate

*If you use chocolate chips, get Ghirardelli or some nice brand that doesn't have wax added (or basically read the ingredients on whatever you select to ensure there isn't wax, or if there is hopefully not too much)

1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
   
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. (or in a microwave safe bowl microwave in 30 second increments at ~50% heat until it begins to bubble)
   
3. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.)
   
4. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
5. Later, Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator.
   
6. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.
   
7. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm.
   

Notes:

• Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
  
• Bring to room temperature before serving.
• The last time I made these, I used chocolate molds, and used my fingers to fill them with the ganache. Messy? Yes. Worth it? YES.
  

Yields 30 small truffles.