May 2 is National Truffles Day! Celebrate with these delicious and decadent Chocolate Truffles courtesy of New York Times Cooking. Yields 24 truffles.
Heat 7/8 cup of heavy cream in a pot until it steams. Add 8 ounces of chopped bittersweet chocolate to a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into the cream. Chill until solid all the way through, around 1 to 2 hours.
Using a chilled melon baller, scoop out a tablespoonful and quickly roll into a ball. Repeat with remaining chocolate, lining truffles on a plate or baking sheet. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll truffles in cocoa powder, confectioners’ sugar, or a mixture of sugar and cinnamon.
Enjoy immediately or store in refrigerator for up to four days.