Gorgeous Ganache

1Chop up 8 ounces of high-quality chocolate - white, milk or dark, whichever you prefer. Put it in a bowl.

2 Heat ¾ cup cream and 2 tablespoons of unsalted butter in a small saucepan over medium heat. Bring to a boil.

3a) Pour hot cream over the chocolate and allow the mixture to melt for 10 minutes.

b) Mix thoroughly until the chocolate and cream are completely incorporated.

4 Cover and allow to cool on the counter for about 45 minutes.

5 At this point, you can add flavoring if you like. A teaspoon of orange extract, vanilla extract, raspberry liqueur or amaretto all give a different spin. Then, use a mixer and make sure the flavoring is fully incorporated and the ganache is creamy. Chill for about 15 minutes in the refrigerator.

6 After the ganache has chilled, place the bowl of ganache over another bowl filled with ice to keep the ganache cold. Using your hands - or a melon baller - shape the ganache into walnut-sized balls. If needed, powder the palms of your hands with cocoa to keep the ganache from sticking and roll it gently. Place each truffle onto a cookie sheet about one inch apart and chill until ready to serve.

7 To dress up your truffles, you can roll them in cocoa powder, powdered sugar, crushed walnuts or shredded coconut. Place the topping you prefer on wax paper and gently roll the ball in the topping, firmly enough for it to stick, but not so hard that you squish the truffles.

Photography by Lori Maffei

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