Chocolate truffles

Prepare all the ingredients and tools. Weigh the chocolate, measure the cream, cut the butter into small pieces, and prepare a heatproof bowl (for the water bath) or a small bowl for heating in the water bath. Also, prepare a tray lined with baking paper and 2-3 small bowls with cocoa and coconut/nuts for coating.

Break the chocolate into small pieces or grate it into fine bits with a knife — smaller pieces melt faster and more evenly. Place the broken chocolate in a dry heatproof bowl.

Heat the cream: in a saucepan, heat the cream over low heat until it starts to lightly simmer at the edges (small bubbles, steam), but do not let it boil. This will take about 3-5 minutes from the start of heating. Remove the saucepan from the heat as soon as the first bubbles appear.

Pour hot cream over broken chocolate: pour hot (not boiling) cream directly onto the chocolate in the bowl. Make sure the cream covers all the chocolate. Wait 1 minute for the heat to start melting the chocolate, then gently stir the center of the mixture with a spatula or spoon until a smooth, shiny mixture (ganache) forms.

Add butter and salt (and liqueur if using): when the ganache is smooth, add the chopped butter and a pinch of salt. If you want to flavor the truffles, add the rum liqueur (30 ml) now. Gently stir until the butter is completely melted and the mixture has a silky, slightly shiny texture. Taste the mixture — it should be intensely chocolatey, smooth, and slightly salty.

Cover the bowl with plastic wrap (directly touching the surface of the mixture to prevent a crust from forming) and let the ganache cool at room temperature for 30 minutes, then place it in the refrigerator for at least 30-60 minutes, until the mixture is firm enough to shape into balls (consistency similar to soft playdough).

Prepare your workspace for shaping: take the ganache out of the fridge, measure cocoa and flakes/nuts into separate bowls. Prepare 2 small teaspoons and a tray lined with baking paper. Put on thin, disposable gloves or dust your hands with cocoa to prevent the mixture from sticking.

Form the truffles: scoop out a portion of the mixture with a teaspoon (about 10 g of mixture for one truffle). Using a second teaspoon or your hands (or gloves), quickly shape it into a ball. If the mixture sticks to your hands, wet your hands with cold water and dry them with a towel or roll your hands in cocoa. Place the formed balls on parchment paper. Shaping 30 truffles will take about 20-25 minutes.

Coating: roll each ball in cocoa (sift the cocoa through a sieve if you want an even coating) or in flakes/nuts. For a softer, sweeter coating, first roll the ball in a mixture of cocoa and powdered sugar (equal parts), then remove the excess by gently tapping.

After coating, place the truffles on a tray to chill in the refrigerator for at least 30 minutes — this will help their consistency and allow the flavors to meld. Before serving, take the truffles out of the refrigerator for 10-15 minutes so they are not too hard when biting.

Store the truffles in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze the truffles laid out individually on a tray for 1-2 hours, then transfer to airtight freezer bags – they can be stored for up to 3 months. To thaw, move the truffles to the refrigerator overnight, then to room temperature for 30 minutes before serving.