Heather, here you go!
au chocolat noir
Intense and very chocolaty, a truffle is a soft,
melting ganache simply powdered with cocoa.
700 g (24.5 oz) Noir Gastronomie VALRHONA
500 g (2 cups) whipping cream
100 g (7 tablespoons) butter
Chop the chocolate and put it into a bowl. Bring whipping cream to a boil. Pour the boiling hot cream a bit at a time over the chopped chocolate, stirring with a whisk. When the cream is incorporated completely and the mixture is perfectly smooth, add butter to the ganache, bit by bit, while smoothing with an immersion blender.
When this mixture is finished, keep it in a covered plastic container in the refrigerator for several hours.
To make the truffles, dip a melon-baller in hot water and shake off the excess. Make small balls out of the ganache, then roll them in powdered cocoaVALRHONA, of course.
Keep your truffles in a cool place, or refrigerate them, until you are ready to eat them.