Food & Cooking Recipes Dessert & Treats Recipes Simple Chocolate Truffles 3.1 (83) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 3 dozen These decadent chocolates are rich enough for the most devoted chocolate lover. Ingredients 1 pound bittersweet chocolate 1 cup heavy cream Best-quality cocoa powder, for rolling Directions Chop chocolate finely using a serrated knife, and place in a large heatproof bowl. In a medium saucepan, bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes. Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes. Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. Roll in cocoa powder to coat; chill in an airtight container until ready to serve. Rate it Print