Hand-Rolled Chocolate Truffles

Instructions

1. Chop 12 oz of couverture chocolate into small pieces and place in a heatproof bowl.

2. Heat 1 cup of heavy cream in a saucepan over medium heat until it just begins to simmer, then remove from heat.

3. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt the chocolate.

4. Stir the mixture gently with a spatula until smooth and fully combined.

5. Chill the ganache in the refrigerator for 1 hour until it firms up.

6. Using a melon baller or small scoop, portion out the ganache into 24 equal balls (about 0.5 oz each).

7. Roll each ganache ball between your palms to form a smooth sphere.

8. Coat the first 8 truffles in cocoa powder, the next 8 in chopped nuts, and the final 8 in melted tempered chocolate.

9. Place the coated truffles on a parchment-lined baking sheet to set for 30 minutes.

10. Package the truffles in gift boxes for presentation.