Chocolate Truffles

Ganache
20 oz semisweet or bittersweet chocolate chips, chopped fine
2.5 cups heavy cream

Coating
1.5 cups cocoa powder

Place the chocolate chips in a bowl. Heat the cream in a heavy saucepan over medium heat, just to a boil. Pour the hot cream over the chocolate. Let mixture stand for 2-3 minutes, and then gently stir with a rubber spatula until the chocolate is completely melted and the ganache is smooth. Cool the ganache to room temperature, then cover and refrigerate until firm, at least 8 hours and up to two weeks.

Sift cocoa into a bowl and set aside for later use. Line two baking sheets with parchment or waxed paper and sprinkle with cocoa. Scoop the ganache using a 1" diameter melon baller or very small ice-cream scoop onto the prepared pans. Roll the truffles into round balls and drop each ball into the bowl of cocoa. Roll each truffle in cocoa to coat. Chill until firm. (If you find this too bitter, mix some powder sugar in with the cocoa. You can also roll the truffles in crushed walnuts.)

Transfer the truffles to airtight storage containers and seperate the layers with parchment or waxed paper. Store in the refrigerator for up to two weeks, or in the freezer for several weeks. Truffles are best served at room temperature.