Truffles are a rich and decadent candy and a lot easier to make than you think. The base of truffles is chocolate and cream. How do these two ingredients come together to make that creamy confection?

Take your cream and scald it being careful not to burn it. Heat up the cream until you see little bubbles form around the edges. Add it to your chocolate and mix well. This in theory should melt your chocolate thus creating a ganache. The ratio for cream to chocolate is not enough to melt the chocolate, though. Some people prefer to melt their chocolate completely before adding the cream. Others prefer to use chocolate that has been chopped into little pieces so that it will melt quickly and evenly. I think it is important to melt your chocolate at least part way to help the process along.

This ganache mixture is not the kind you use to ice cakes. The ganache that you pour over a cake as an icing – while having the same ingredients – has more cream in it allowing the mixture to be poured.

Adding the cream to your chocolate or adding the chocolate to your cream shouldn't make a difference in the outcome of the ganache. It all depends on what is easier for you to do.

Once mixed, allow it to set up for about 30 minutes to an hour in the refrigerator. Scoop out some ganache and roll into 1 inch balls and set on a tray lined with wax paper. At this point you can decide how you want to cover them. The traditional way is to roll them in unsweetened cocoa powder. You can also cover them with tempered chocolate, candy coating, nuts, or coconut.

You may want to try your hand at flavoring your truffles. I usually pour my flavoring into my cream right before I add the cream to the chocolate. Others add it after they have mixed up the chocolate and cream.

I say experiment with your flavors. Don't be afraid to try something.

I've posted a recipe on the forums page. Check it out and try it.