Yields approximately 100 ½-ounce truffles
2 pounds bittersweet or semisweet chocolate, chopped into small pieces
16 ounces heavy cream
4 ounces (1 stick) butter, cut into small pieces
½ c. liqueur, such as Brandy, Frangelico, or Amaretto (optional)
Toasted hazelnuts, almonds, pistachios, chocolate jimmies, cocoa, or cocoa nibs for garnish
1. Put the chopped chocolate in a medium-size stainless-steel bowl.
2. Heat cream to scalding in a small saucepan. (When you see bubbles form around the edge of the cream in the pan, it's ready.)
3. Pour the hot cream over the chocolate in the bowl. Make sure cream is covering all of the chocolate. You can shake the bowl a little to settle the chocolate and get the cream to cover it. Let this mixture rest for 3 to 4 minutes.
4. Add the butter to the bowl and whisk the chocolate mixture until it's smooth.
5. Stir in the liqueur, if using.
6. Pour the chocolate ganache into a 9-by-13-inch dish and chill until set. (The ganache can be made at least a day in advance.)
7. Once set, use a ½-ounce cookie scoop to make chocolate balls, placing them on a parchment-lined sheet pan.
8. Roll the truffles in toasted nuts, chocolate jimmies, cocoa powder, or cocoa nibs and place on a separate parchment-lined sheet pan. When finished, place the truffles in a tightly sealed container, separating layers with waxed paper, and store in the refrigerator.