2 pounds bittersweet chocolate, chopped
2 cups heavy cream

Steps

1.Set up a double boiler and melt together the chocolate and cream. Stir with a whisk until the chocolate mixture is completely smooth. Transfer to an 8×8 baking dish and cover with plastic wrap directly on the surface of the chocolate. Place in the fridge for at least 3 hours or overnight, until chocolate sets.
2.To form truffles scoop 1 tablespoon of the chilled chocolate and roll it into a ball with your hands. This must be done as quickly as possible to prevent chocolate from melting. Once rolled, coat the truffles with suggested toppings.

Tip: If the chocolate begins to soften and melt while you roll, simply place it back in the fridge until it becomes firm and chilled again.