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1
For truffle base:
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2
Bring cream to simmer in heavy small saucepan.
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3
Remove from heat; cool to lukewarm, 10 minutes.
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4
Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth.
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5
Remove from heat.
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6
Add 2 ounces chocolate; stir until smooth.
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7
Stir in cream.
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8
Chill truffle base until firm enough to roll, about 3 hours.
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9
Line rimmed baking sheet with waxed paper.
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10
Roll 2 teaspoons truffle base between fingertips into ball.
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11
Transfer to prepared sheet.
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12
Repeat with remaining truffle base.
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13
Chill until firm, about 1 hour.
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14
For chocolate coating: Line another rimmed baking sheet with waxed paper.
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15
Stir chocolate in metal bowl over saucepan of simmering water just until melted.
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16
Remove from heat.
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17
Cool slightly.
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18
Scoop some of warm (not hot) melted chocolate into palm of hand.
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19
Place 1 chilled truffle in hand and roll in palm to coat.
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20
Transfer to prepared sheet.
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21
Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.
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22
Roll in cocoa powder if desired.
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23
For variations, see page 61 for instructions on rolling in toppings.
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24
Chill until firm, about 1 hour.
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25
Do ahead Can be made 1 week ahead.
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26
Store in airtight container and keep chilled.
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27
Let stand at room temperature 1 hour before serving.
