Instructions

• Place 1/4 cup (59.5 ml) heavy cream in a small saucepan and heat over medium until it just comes to a boil (small bubbles appear around the edge). Remove from the heat immediately.
• Add 5 ounces (141.75 g) finely chopped bittersweet chocolate to the hot cream. Let sit about 30–60 seconds to soften the chocolate.
• Stir gently with a rubber spatula until the chocolate is completely melted and the mixture is smooth and uniform.
• Stir in 1 tablespoon softened butter until fully incorporated and the ganache is glossy and smooth.
• Transfer the ganache to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and cover the bowl. Refrigerate at least 1 hour (or overnight) until the ganache is firm enough to scoop.
• Line a baking sheet with wax paper. Use a melon baller or two spoons to scoop portions of ganache and place them on the prepared sheet. If desired, quickly roll each scoop between your palms to form smooth balls; if the ganache becomes too soft to handle, chill briefly until firm.
• If you plan to dip or coat the truffles, chill the formed truffle centers until thoroughly cold—about 1 hour in the refrigerator or 15–30 minutes in the freezer—before dipping.