Truffles

• Ganache, recipe follows, refrigerated until firm
• Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded

1. Remove the chilled ganache from the refrigerator.
2. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet.
3. Chill in the refrigerator for about 10 minutes.
4. Immediately roll out each scoop into golf ball-sized pieces.
5. Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.
6. Completely melt the chocolate in a double boiler.
7. Add the cream to a medium bowl and pour in the chocolate.
8. Whisk the mixture very slowly creating a shiny, elastic emulsion.

ganache, cocoa powder, chocolate, heavy cream

Taken from www.foodnetwork.com/recipes/truffles-recipe.html (may not work)