Truffles are one of those delicacies that sound expensive and tricky to make. They certainly can be expensive but they're hardly tricky to make. Sort of embarrassingly easy is more like it; as in two ingredients. But two IMPORTANT ingredients: really good chocolate (meaning it tastes wonderful straight from the bag) and heavy cream (not skim milk with extra butter or half and half). You can use really expensive chocolate but I find Hersheys Extra Dark chocolate chips work fine. They are also my fav for chocolate chip cookies. Anyway, zap 8 ounces choc chips in the microwave for 30 seconds. Stir a little and do it again. Add 1/2 c heavy cream. Zap once or twice again for 30 sec till it all feels warm. Stir and stir till it's smooth; you can zap again if needed -- but this can burn even in the microwave so watch that it's not already hot. It's best to let it sit a few minutes and melt on its own than overdo the zapping. When it's finally all homogenized, lightly cover and place in the fridge about an hour till cool. Then scoop out little pieces (like half the size of a golf ball -- these are rich) and roll into balls. Once they're all balls, roll in confectioner's sugar, cocoa, toasted or plain coconut, jimmies, etc. They will be sticky, thus why you need to harden up the outside with something dry. They are best eaten at room temp but store in the fridge or even freeze. Scrumptious.
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