Chocolate Truffles

Instructions

1. Prepare the ganache
   Place the finely chopped chocolate in a medium heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (don't let it boil). Pour the hot cream over the chocolate and let it sit for 1-2 minutes to melt the chocolate. Gently stir until smooth and combined.
2. Finish the ganache mixture
   Add the room temperature butter, vanilla extract, salt, and optional liqueur to the chocolate mixture. Stir until the butter is completely melted and the mixture is silky smooth. If making mocha truffles, add the espresso powder at this stage.
3. Chill the ganache
   Cover the bowl with plastic wrap, making sure the wrap touches the surface of the ganache to prevent a skin from forming. Refrigerate for at least 3 hours or until firm enough to scoop and roll, but not completely hard.
4. Shape the truffles
   Line a baking sheet with parchment paper. Using a melon baller or small spoon, scoop out small portions of the chilled ganache (about 1 teaspoon each). Quickly roll between your palms to form balls. If the ganache becomes too soft, return it to the refrigerator for 15 minutes. Place the rolled truffles on the prepared baking sheet.
5. Prepare the coatings
   Place your chosen coatings (cocoa powder, chopped nuts, powdered sugar) in separate shallow dishes. If the rolled truffles have softened, chill them for 10-15 minutes before coating.
6. Coat the truffles
   Roll each truffle in your desired coating, ensuring they're completely covered. Gently shake off any excess coating. For a thicker shell, you can double-coat the truffles after the first coating has set.
7. Store the truffles
   Place the coated truffles in an airtight container, separating layers with parchment paper. Refrigerate for at least 1 hour to set completely. For the best texture and flavor, remove truffles from the refrigerator about 20 minutes before serving.