12 ounces (2 cups) chocolate chips
1Â¼ cups heavy cream
Â½ cup cocoa powder
Optional flavorings for truffle centers:
1 tablespoon orange zest
1-2 drops peppermint, cinnamon, or rose oil
Â½ cup minced glacÃ© or dried fruit (cherries, citron, ginger)
1 teaspoon rum or bourbon
Optional flavorings for coating:
Â½ teaspoon cinnamon
Â¼ teaspoon cayenne
Â¼ teaspoon salt
Â½ powdered sugar instead of cocoa
1 cup minced nuts instead of cocoa (pistachios, almonds)
1 cup shredded coconut instead of cocoa
Place the chocolate in a large bowl. Use a larger bowl than you think you need.
Heat the cream in a small pot over medium heat for about 5 minutes, or until steaming and just almost simmering.
Pour the hot cream over the chocolate and let sit 30 seconds. Then stir gently with a rubber spatula.
Continue to mix until the chocolate is fully melted and incorporated. This may take several minutes. If for some reason you are interrupted, you can reheat the mix gently by putting over a double boiler briefly.
Once smooth, add any optional flavorings you are using and allow the chocolate to come to room temperature. Stir occasionally (every 5 minutes or so) until the bowl no longer feels warm.
Refrigerate until solid, 3-4 hours.
Scoop tablespoons of the chocolate out and roll between palms to form rough balls. Place on wax-paper-lined plate and refrigerate again to firm up, about an hour.
Get your coatings arranged in small plates and roll the ganache balls in flavored cocoa or whatever you're using. Once coated, it will be easier to roll them into more perfect balls if you like them like that.
Store up to 4 weeks in the refrigerator, covered. Allow to come to room temperature before serving for best flavor.