Dark Chocolate Truffles

FOR DARK CHOCOLATE TRUFFLES:

1. Chop 10½ ounces dark chocolate into small pieces.
2. Heat ¾ cup+ 2 tablespoons heavy whipping cream and 1 tablespoon unsalted butter to a simmer, just until the cream is hot, but not boiling. If it boils, remove it from the heat to cool for a minute or two.
3. Pour the heated cream over the chocolate and let it sit without touching it for 5 minutes, then stir until the chocolate has completely melted.

IF THE CHOCOLATE DOESN'T MELT COMPLETELY IN THE CREAM:

1. Place the bowl over a saucepan with about 1" of water simmering (steaming, but not boiling) and stir until the remainder of the chocolate melts fully. (Alternatively, you can microwave the chocolate bowl in 10-15 second bursts at 50% power, stirring after each, until the chocolate fully melts.
2. If you're not flavoring the truffles, cool the chocolate mixture to room temperature then refrigerate for two hours.

FOR ONE VARIETY OF FLAVORED TRUFFLES:

1. Add 3 tablespoons of your favorite spirits or liqueur to the bowl of ganache and stir well to combine. Cover and refrigerate for two hours, until the ganache has hardened.

TO MAKE SEVERAL TYPES OF FLAVORED TRUFFLES:

1. Divide the chocolate ganache evenly between three bowls and add one tablespoon of spirits or liqueur to each bowl. Mix well to combine, cover, and refrigerate for one hour. Remember to label each bowl, so you know which is which.

TO FORM THE TRUFFLES:

1. Use a cookie scoop to portion balls of ganache and transfer to a parchment lined sheet pan. Refrigerate for an additional 15-30 minutes.
2. Once chilled again, press a portion of the dark chocolate in the palm of your hand, compressing it so it holds together, then roll quickly between your two palms into a ball. Transfer the truffle to the sheet pan and refrigerate.

DECORATE THE CANDIES:

1. While the chocolates chill, prepare your garnish(es) in separate bowls for rolling or dipping. For dry garnishes, roll the truffles, pressing as necessary for the garnish to stick.
2. For dipping with a dark chocolate shell, melt the chocolate and let it cool slightly before dipping the truffles. (The trick is that the dipping chocolate shouldn't be so hot that it melts the ganache). Add sprinkles or other garnish while the dip is still wet, so they stick. Let them dry naturally at room temperature.
3. Store truffles in an airtight container in the refrigerator for up to a week.
4. Serve truffles at room temperature for the best flavor.