Makes: About 1½ dozen
Time: 15 minutes, plus time to chill and roll
You’d be hard-pressed to find a more simple, elegant dessert. As with all simple recipes, the quality of the ingredients is everything. Sixty percent dark chocolate is ideal here; don’t go darker than that. (If you prefer milk chocolate, see the variations.)
1. Finely chop the chocolate and put in a large heatproof bowl. Warm the cream in a small saucepan over medium heat, stirring occasionally until it is just boiling. Pour ⅔ cup of the cream over the chocolate and add the butter; let sit for a minute, then stir until the mixture is smooth and glossy. If it won’t come together or looks a bit grainy, add a little more cream, 1 tablespoon at a time. Chill in the fridge until it’s solid all the way through, at least 2 hours.
2. Scoop the chocolate mixture into scant tablespoon-sized mounds and quickly roll each one into a ball, then place on a plate or baking sheet. It helps to do this in a cool place, and latex gloves help prevent melting; if the chocolate becomes too soft to handle, refrigerate for a few minutes. Roll the balls in the cocoa powder until fully coated. Serve immediately or store in a sealed container in the refrigerator for up to a week.
MILK CHOCOLATE TRUFFLES A milder, sweeter flavor: Substitute milk chocolate for dark and decrease the cream to ½ cup. For a less bitter coating, decrease the cocoa powder to ¼ cup and combine with ¼ cup confectioners’ sugar.
CHOCOLATE-DIPPED TRUFFLES These have a thin, glossy shell with just a bit of snap: Omit the cocoa powder. Temper chocolate (see page 353); place the formed, chilled balls on a fork and dip them into the chocolate, letting any excess drip off the fork before placing on a sheet of parchment paper to set.
VEGAN TRUFFLES Avocado adds creaminess without altering the flavor: Omit the cream and butter. Pit a small avocado and mash it well. Melt the chocolate (use vegan chocolate), then mix in the avocado until completely smooth. Roll in the cocoa powder.