Preparation time overnight

Cooking time 10 to 30 mins

This decadent rich truffles are perfect to finish of a dinner party with.
Ingredients
200g/7oz good quality dark chocolate which contains at least 70% cocoa
200g/7oz double or whipping cream
small amount unsalted butter(optional, butter gives the truffles a longer shelf life)
cocoa powder, for dusting

It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.

Method
1. Finely chop your chocolate to achieve an even melting.
2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.
3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.
4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.
5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.
6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.
7. Form your desired truffle shape.
8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!
References :

In top of double boiler melt chocolate chips with milk. Beat with electric beater until smooth. Continue beating the chocolate as the egg yolks are added, one at a time. Continue beating the chocolate as the egg yolks are added, one at a time. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended. Continue beating 2 or 3 more minutes. Add brandy, if desired. Let chocolate sit for 4 to 5 hours to cool.

Chocolate may be cooled more quickly by placing in refrigerator. When workable, roll into balls about the size of large marbles. Roll in chocolate shot, colored candy dots or cocoa to coat. Refrigerate. Serve in tiny paper cups.

Yields 50 truffles.
References :
http://www.today-recipes.com/recipe_5606-chocolate_truffles.html

PASTRY:

1 c. butter
1/2 tsp. vanilla
1/2 c. confectioners’ sugar
2 c. sifted flour

In large bowl of mixer, cream butter. Add vanilla and sugar; mix until smooth. On low speed, add flour, scraping bowl with rubber spatula and beating until mixture holds together. Put dough in wax paper, flatten slightly and shape into an oblong. Wrap air-tight; refrigerate briefly while preparing truffles.

TRUFFLES:

8 oz. sweet chocolate, very finely ground (cut coarsely, then add to food processor)
8 oz. (1 2/3 c.) very finely ground almonds
2 egg whites
Confectioners’ sugar

Combine chocolate and almonds in food processor or bowl. Mix in unbeaten egg whites. Mix until mixture holds together. Divide into 40 pieces, using 1 tablespoon for each, placing on wax paper. Remove pastry from refrigerator; it should not be chilled hard. Cut into 40 pieces. Flatten a piece in palm of hand and wrap around truffle completely. Roll into ball. (Dust hands with confectioners’ sugar if dough sticks.) Place on ungreased baking sheets 1 inch apart. Bake on rack 1/3 down from top of preheated 375 degree oven 18 to 20 minutes. Cool on baking sheets a minute or two, then with wide metal spatula, transfer to rack to cool.
Optional: Top cooled cookies with a bit of confectioners’ sugar sifted over them.
References :

Ingredients
1 cup semisweet chocolate pieces (6 ounces)
1/3 cup butter (no substitutes)
1/4 cup milk
1 beaten egg yolk
2 tablespoons rum, brandy, kirsch, amaretto, hazelnut liqueur, coffee liqueur, praline liqueur, orange liqueur, or orange juice
Melted chocolate (optional)
Foil candy cups (optional)
Finely chopped nuts, candy sprinkles, or coconut (optional)
Melted white baking pieces (optional)

Directions
1. In a microwave-safe 4-cup measure combine chocolate pieces, butter, and milk. Microwave, uncovered, on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth, stirring once during cooking.

2. Gradually stir about half of the hot mixture into beaten egg yolk. Return to the 4-cup measure. Microwave, uncovered, about 1 minute or until bubbly, stirring after every 30 seconds.

3. Stir in liquor, liqueur, or orange juice. Cover and chill about 1 hour or until mixture is cool, evenly thick, and smooth, stirring occasionally.

4. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. Cover and chill about 15 minutes or until mixture holds its shape.

5. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Cover and chill about 30 minutes or until firm. If desired, dip in melted chocolate; place in foil candy cups. Sprinkle with nuts, candy sprinkles, or coconut, or drizzle with melted white baking pieces. Or, instead of dipping, roll balls in nuts, candy sprinkles, or coconut. Makes 48 pieces (about 3/4 pound).

Make-Ahead Tip: Up to 1 week ahead, make truffles. Place in an airtight container and store at room temperature.
References :