Classic Chocolate Truffles

Classic Chocolate Truffles

1 pound bittersweet chocolate, finely chopped
1 ½ cups whipping cream
3 to 4 tablespoons cocoa powder
1 ½ pounds bittersweet chocolate, to be tempered

Melt the chopped chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove both pans from the heat, remove the top pan from the double boiler and wipe it dry, pour the cream into the melted chocolate, and stir together until thoroughly blended. Transfer the mixture to a bowl, cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a #5 large, plain round tip and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
Melt and temper the 1 ½ pounds bittersweet chocolate. Line two more baking sheets with parchment or waxed paper. Remove the truffle centers from the freezer 1 sheet at a time. Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles place 6 tablespoons of the tempered chocolate in a paper pastry cone and snip off a tiny opening at the end. Pipe several parallel lines across the tops of the truffles. Repeat with the remaining sheet of truffle centers.
Let the truffles set at room temperature or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.