Chocolate Truffles

Ingredients

• 12 ounces good-quality semi-sweet or bittersweet chocolate
• 2/3 cup heavy cream or nondairy whipping cream
• 2 tablespoons Dutch processed cocoa powder
• 2 tablespoons confectioner's sugar
• 3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts

Steps

1. Chop the chocolate finely by hand or with the metal blade of a food processor, then put it in a medium bowl. Pour the cream into a small heavy saucepan and bring it to a rolling boil over medium heat. Pour the hot cream over the chocolate and stir gently with a wooden spoon until the chocolate melts. Avoid whisking or stirring vigorously, which would work air into the mixture. Cover and chill until firm, about 2 hours.
2. Use parchment or waxed paper to line a baking sheet. Drop rounded teaspoonfuls of the mixture onto it with a small melon baller or an ice-cream scoop, then freeze until firm, about 20 minutes.
3. Set out 3 separate shallow bowls and put the cocoa, confectioner's sugar and chopped nuts in their own bowls.
4. Coat 1/3 of the balls by rolling them in the cocoa mixture, 1/3 in the confectioner's sugar and 1/3 in the chopped nuts. Roll them quickly between your palms until perfectly round. If too much of the nut or sugar coating falls off, you may need to roll them in it again. Return the balls in a single layer to the parchment-lined baking sheet or to another container lined with parchment. Cover with plastic and chill until ready to serve. You can make them 10 days ahead; keep them refrigerated.