12oz / 340g good quality semi-sweet dark chocolate
2/3c / 160ml heavy cream1-2 Tbl liquor or brandy (optional)
Unsweetened cocoa or finely chopped nuts
Chop the chocolate very fine and set aside in a glass bowl. Chopping can be done in a food processor. Scald the heavy cream so that it begins to bubble. Pour the cream into the chocolate, cover the bowl with a small plate and let it sit for a few moments. With a rubber spatula stir the chocolate mixture so that it is smooth. If bits of chocolate are not melted completely put it in the microwave and nuke for 10 second intervals at 50% until melted. Stir in the liquor.
Put the mixture in the refrigerator for approximately three hours so that the chocolate hardens. Using a truffle scoop or a teaspoon scoop out globs of chocolate and form them into balls using your hands. This is very messy and periodically you’ll want to wash your hands because the heat of your hands will warm the chocolate and it will get sticky. Wash your hands in cold water to cool them down. Also if the mixture becomes too soft put it back into the refrigerator.
Put the balls into a small bowl of unsweetened cocoa or finely chopped nuts to coat them. Place them into small paper truffle cups (available at the supermarket) on a baking sheet or in a container.
I keep them in the refrigerator until I need them.
One thing to keep in mind is if the day is too warm or the kitchen too hot, the chocolate will melt.
To see how it is done go to: http://video.nytimes.com/video/2012/02/10/dining/100000001342431/do-it-yourself-truffles.html?ref=dining
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