Artisan Chocolate Truffles

Artisan Chocolate Truffles are one of the most universally adored confections — and the good news is that they are far simpler to make than their professional appearance suggests. A ganache of high-quality dark chocolate and cream, rolled in cocoa powder or dipped in tempered chocolate, is the entire recipe.

The name comes from their resemblance to the prized underground fungi of the same name, black and roughly irregular. As with the real thing, quality of ingredients determines quality of result — use the best dark chocolate you can find.

Ingredients (makes approximately 40 truffles): - 10 oz 70% dark chocolate, very finely chopped - ¾ cup heavy cream - 2 tablespoons unsalted butter - 1 teaspoon vanilla extract (or 1 tablespoon cognac, rum, or espresso)

Coating Options: - Natural cocoa powder (the classic) - Finely chopped roasted hazelnuts or almonds - Edible gold leaf or gold dust (for formal occasions) - Tempered dark chocolate for a shell finish

Instructions: Heat cream to just below boiling. Pour over finely chopped chocolate in a heatproof bowl. Let sit 2 minutes. Whisk from the center outward until completely smooth and glossy. Add butter and vanilla, whisk until incorporated.

Pour into a shallow container and refrigerate until firm, at least 2 hours. Using a melon baller or small spoon, scoop portions and roll quickly between palms to form balls. Roll immediately in coating of choice.

Refrigerate until service. Serve at room temperature for the best texture.

Pro Tips: The faster you work during rolling, the rounder and cleaner the truffles. Keep one hand cool with ice water nearby. Truffles keep refrigerated for 2 weeks — they are ideal for making ahead.