This classic truffle is made from a simple bittersweet ganache. Adding a few special ingredients makes these truffles anything but ordinary - for variations see balsamic truffles, mango curry truffles and meyer lemon and thyme truffles Ingredients TRUFFLE BASE 1 1/4 cups heavy whipping cream 9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided CHOCOLATE COATING 8 ounces high-quality bittersweet chocolate (70% cocoa), chopped Unsweetened cocoa powder

Instructions
FOR TRUFFLE BASE: Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.

Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

FOR CHOCOLATE COATING: Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.

Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

VARIATION:
* Balsamic Truffles: Follow recipe for Bittersweet Chocolate Truffle base, stirring 1 tablespoon plus 1/4 teaspoon aged Balsamic vinegar into lukewarm cream. Mix in melted chocolate. Chill truffle base and form truffles. Drop each freshly-coated truffle (or just-formed uncoated truffle) into bowl of chopped toasted salted hazelnuts; turning to coat.

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Yields: 30 pieces
     Bon Appetit magazine, December 2006, page 60

notes:  * I've made this recipe several times now, and it is fabulous! They always disappear faster than I can make them. The truffles are definitely easier to shape if you reduce the amount of cream, but the texture is better with the full amount. I prefer not to roll them in the cocoa, and I use a slightly sweeter chocolate (62% cocoa) for the coating. I added 2 Tbsp Chambord liqueur to the truffle base for raspberry truffles, and they were a big hit.

* Made a double recipe of these with my daughter-in-law the week before Christmas. We followed the recipe exactly and they turned out beautifully. Rolled some in toasted hazelnuts.... mmmmmm! Had hoped to have these for dessert a week later, but no such luck. My whole family knew where they were in the refrigerator!

Cuisine:

Main Ingredient:   Chocolate