EASY CANDY, BIG REWARD
As for the cream, the thing you want to pay attention to is ratios. Ganache comes in different thicknesses, like lenses at the optometrist. For truffles, you want a fairly stiff ganache, roughly a 2 to 1 ratio of chocolate to cream. If you’re flavoring your truffles, figure about an ounce of booze or a teaspoon of extract per cup of cream.
To make ganache, bring your cream to a simmer in a small saucepan. While it heats, turn your chocolate bar into little shards: Using a serrated knife, such as a bread knife, shave off thin slices and the chocolate will crumble into bits like a desiccated mummy — just what you want. When you’ve got enough, give the chocolatey pile a few more chops to reduce the size of the pieces even further. Do this part with a chef ’s knife, as you can rock its curved blade over the chocolate like you’re mincing garlic.
Next, grab a metal mixing bowl. Make sure it’s dry as a lunar plain, because water can make melting chocolate seize up like an oil-starved V-6. Put your chocolate into the bowl and dump in the hot cream, letting it sit for several seconds to start the chocolate melting.
To combine the cream and chocolate, don’t use a whisk; use a rubber spatula. Stir in small circles from the inside out, working the chocolate into the cream to form a smooth and silky pond of delight. This is ganache.
Here’s a thing: It’s possible the diminishing heat from your cooling cream will not be enough to complete the meltification proc