Once you learn how easy it is to make these truffles, you’ll never buy those expensive ones again. See the many variations for making truffles in your favorite flavors—from coconut to espresso to orange.
1 pound good-quality bittersweet chocolate
11/4 cups heavy cream
Pinch of salt
1/2 cup unsweetened cocoa powder
1. Break chocolate into pieces no larger than a lima bean. Either chop chocolate in a food processor using on-and-off pulsing, or place it in a heavy resealable plastic bag, and smash it with the back of a heavy skillet.
2. Heat cream in a saucepan over medium heat, stirring frequently, until mixture comes to a simmer. Stir in salt, and add chocolate. Remove the pan from the heat, cover the pan, and allow chocolate to melt for 5 minutes. Whisk mixture until smooth, and transfer to a 9 × 9-inch baking pan. Chill mixture for at least 4 hours, or overnight.
3. Place cocoa powder in a shallow bowl. Using the large side of a melon baller, scoop out 2 teaspoons mixture, and gently form it into a ball. Roll balls in cocoa, and then refrigerate on a platter for 30 minutes to set cocoa.
Note: The truffles can be made up to 1 week in advance, and refrigerated, tightly covered with plastic wrap or in an airtight container. Allow them to sit at room temperature for 1 hour before serving.