6 ounces good quality semisweet, bittersweet or milk chocolate
1/2 cup plus 1 tablespoon whipping cream
Dutch process cocoa powder
(if coating, 8 to 10 ounces good quality coating chocolate, semisweet, bittersweet, or milk)
Coarsely chop the 6 oz. of chocolate or place in food processor to chop. Place in heat proof bowl. Bring cream to a boil and pour over choclate. Stir until chocolate is melted and smooth. Transfer to shallow pan and refrigerate until firm inough to mound, about 1 to 2 hours.
Cover a baking sheet or jellyroll pan with foil or wax paper. With a teaspoon, scoop small dollops of chocolate onto mounds n the baking sheet, using a second teaspoon to scrape the chocolate off the spoon. Use about 2 measuring teaspoonfuls of chocolate for each truffle.
Place baking sheet in refrigerator and chill until chocolate is firm enough to roll. The mixture should be somewhat soft but not sticky. If chocolate gets too hard, let it stand at room temperature until soft enough to roll.
Coat palms of hands with cocoa and roll each dollop into a smooth ball. Place balls on baking sheet on a clean piece of coil or wax paper. Work quickly, recoating hands frequently. If centers start to soften, return to refrigerator to firm. The rest is about coating.
Undipped: Shape chocolate balls, then roll in cocoa, confectioner’s sugar, or infinely chopped pecans, walnuts, or hazelnuts, toasted if desired. These truffles will remain quite soft, so they must be kept refrigerated or frozen.
Liquor or liqueur truffles: Reduce cream to 7 tablespoons and add 2 tablespoons rum, brandy, orange liqueur or flavored liqueur of your choice. Stir into chocolate/cream mixture after it is melted and smooth.