If the word “ganache” intimidates you, you are not alone. Maybe if the stuff were called “basic, simple and entirely superior chocolate sauce,” more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles. (This word is easier to understand because chocolate truffles do, in fact, closely resemble black truffles.)
To make truffles, you just chill the ganache, then roll it in cocoa, powdered sugar or cinnamon, or some combination, which might even include exotic spices. The finished truffles, which are softer and more delicate than the types that are enrobed in hard chocolate, make perfect little gifts, as long as you keep them refrigerated. Cool room temperature is acceptable; storing them next to the radiator is not.
Time: 30 minutes, plus at least one hour’s chilling
7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed