FINELY CHOP THE CHOCOLATE: A serrated knife will make this easy, and finely chopping the chocolate will help it melt more quickly and evenly.
HEAT THE CREAM IN MICROWAVE: You can always heat the cream on the stovetop, but a few minutes in the microwave will get the cream hot enough to melt the chocolate.
COVER THE CHOCOLATE WITH CREAM: Pour the hot cream over the chopped chocolate and stir to combine, then let the cream work on melting the chocolate while you get a pan to cool the ganache in.
COOL THE CHOCOLATE GANACHE BEFORE SCOOPING AND ROLLING: Once the chocolate is melted, whisk the ganache mixture until smooth and shiny. Then pour the ganache into a swallow pan to cool in the fridge. You can scoop the ganache into tablespoon-sized rounds after about 30 minutes. Work with gloves on to make cleanup easy.
STORING AND SERVING CHOCOLATE TRUFFLES: Left unadorned, chocolate truffles are delicious, but for bonus points roll the finished truffles in cocoa powder, nuts, or sprinkles. You can also dip the finished truffles in tempered chocolate. Store truffles in the fridge for up to 2 weeks and bring them to room temperature for serving.
Every single homemade chocolate truffle is a masterpiece. That beautiful exterior coated with salty nuts or a dusting of chocolate coating holds within it a moment of bliss in the form of creamy, melt-in-your-mouth dark chocolate. Something so sublime should take hours of work to perfect, right? Hardly. The truth is truffles are dead simple to make. You won't even need a stove-just little cream and some good-quality chocolate will give you fail-proof chocolate truffles at home.
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