Truffles are the easiest chocolate candies to make, and the most sensually satisfying to eatΓÇöbut use the best-quality chocolate you can afford, since there are very few added ingredients to boost the flavor of a mediocre one.
Place in the top of a double boiler over hot, not boiling, water and stir frequently until the ganache mixture is smooth:
12 ounces milk chocolate, chopped into very tiny pieces
1/2 cup heavy cream
Tightly cover, let cool to room temperature, and refrigerate until thick and quite stiff, 3 to 4 hours. Refrigerate a baking sheet until cold; line it with wax or parchment paper. Use a melon baller or pastry bag fitted with a 1/2-inch plain tip to shape the ganache into 3/4-inch balls on the lined baking sheet. Cover loosely with plastic wrap and refrigerate until firm, but not stiff, 2 to 3 hours. When the chocolate is firm, dust your hands with cornstarch and roll the centers into balls between your palms. Let the balls come to room temperature and keep them at room temperature until ready to dip, up to 12 hours.
Temper:
1 pound bittersweet chocolate couverture or semisweet chocolate couverture
Using your hands or a candy dipper, dip the centers, one by one. Place on a wax- or parchment-paper­lined baking sheet. Cover and refrigerate until set, 2 to 3 minutes. Place the truffles in candy cups. Serve right away or store between layers of wax or parchment paper in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. If frozen, thaw for 24 to 48 hours in the refrigerator. Remove the truffles from the refrigerator 30 to 45 minutes before serving.
