Instructions

• Place the 5 ounces finely chopped bittersweet chocolate in a heatproof bowl.
• In a small saucepan, heat the 1/4 cup (59.5 ml) heavy cream over medium heat until it just comes to a boil (small bubbles at the edge). Remove from heat immediately.
• Pour the hot cream over the chopped chocolate and let sit undisturbed for 1 minute.
• Stir the chocolate and cream with a rubber spatula until the chocolate is completely melted and the mixture is smooth.
• Stir in the 1 tablespoon softened butter until the ganache is glossy and fully combined.
• Transfer the ganache to a bowl (if it isn’t already in one). Cover the surface directly with plastic wrap so the plastic touches the ganache to prevent a skin. Refrigerate until firm, at least 1 hour or overnight.
• When the ganache is firm, use a melon baller or small spoon to scoop portions and quickly roll them between your hands into balls. If the ganache is too soft to shape, chill it for another 15–30 minutes and try again.
• Place the formed truffles on a baking sheet lined with wax paper and chill until fully firm, about 30 minutes.
• Finish the truffles as desired. Note: this ingredient list does not include extra coatings; if you plan to dip them in melted chocolate you will need additional chocolate and should chill the truffle centers thoroughly (at least 1 hour or until very cold) before dipping.