Truffles

I have a waste phobia and i wanted to practice using my mum's SLR camera. These two facts resulted in me shaping some left over ganache into coconut covered truffles the other day. Also, my coeliac friend with a severe case of sweet tooth was coming over. The ganache (which I softened in the microwave) produced a fairly soft truffle, so rolling them in coconut stopped them sticking to each other and loosing their shape. I could have also rolled them in dutch coco powder, chopped nuts, tempered chocolate, or i could have toasted the coconut, which i kinda wish i had of. I don't think i've ever met anyone who doesn't love truffles. I guess it would only be those who don't like chocolate, with whom i don't associate. They are easy to make and look impressive, if a little rustic. Coco&me manages to make them look perfect by piping them onto greaseproof paper and then shaping them but i can never get the consistency right. Please don't use crappy compound chocolate. I use Callebaut chocolate, 71%, which is better than Lindt and at least equal to Belcolade. I can't afford Valrhona. Apparently Callebaut have brought out a fair trade option, which i hope Chef's Warehouse, where i can buy it 2.5kg bags, will stock at some point.  

Ingredients: 

200ml pouring cream, 35% fat

300 g dark chocolate in pellets or chopped into pieces, best quality you can afford.  

Method:

Melt the chocolate over hot or very softly simmering water either in a double boiler or in a bowl placed over a saucepan (make sure the base of the bowl does not touch the water. You could also melt the chocolate in short bursts in the microwave. Stir gently to ensure the heat is distributed evenly and be patient. Heat the cream to just below boiling point and remove from heat. Add the cream in a steady stream to the chocolate, stirring until a smooth mixture is formed. Allow to cool (not in the fridge) until you have the desired consistency, i.e. runnier if you are using it for a cake or a little firmer if you are shaping it into truffles. Using two spoons shape teaspoonfuls of the chocolate mixture into balls, they will look pretty rustic. Cover them in coconut or chopped nuts or whatever and enjoy with a tea or coffee. Also good as part of a high tea spread. I used the ganache for a cake and the left overs for truffles so unless you want a bucket full of truffles, maybe halve the quantities. 

Adapted from Maureen McKean's 'Crave: A Passion for Chocolate'.