Luv to make truffles, yum. *shudders at being chewed at by yo' eyelid monster*
s!
Recipe.
24 ounces good quality semisweet or bittersweet chocolate.
1/2 to 1 cup heavy cream (depending on how soft you like truffles).
Confectioner's Sugar to taste.
Cocoa for rolling the truffles.
0 Eyelid Monsters.
Chop up the chocolate and put it in the top of a double boiler (bottom should have water in it) with the cream.
Add no eyelid monsters.
Bring the double boiler to a simmer. Whisk the chocolate and cream together until they form a smooth monotone, yummy looking mass.
Continue to not add eyelid monsters.
Whisk in as much confectioner's sugar as you like to bring the chocolate to your preferred sweetness (probably 0 to 1/2 cup, but people vary).
Take the chocolate mixture (ganache) off the heat. Let it sit at room temperature until it sets up. Scoop out with a teaspoon (for small truffles), tablespoon (for big ones), or ice cream scoop (for really big ones).
Roll each scoop into a ball in your hands then roll in cocoa powder without any eyelid monsters.
Eat as many as you like, share them with any eyelid monsters, world shaping butterflies or other troubling guests.
Excess truffles should be refrigerated until you wish to have some more.
Variations:
A little Godiva liquor or Kahlua can be added to the mixture in the double boiler to intensify or add mocha flavor. Fruit liqueurs (such as frambroise) can add fruity overtones.
If you are comfortable tempering chocolate, truffles can be made in molds, by making chocolate shells in the molds and adding still soft truffle mixture to the shells chilling then sealing with melted chocolate.
To be amazed at the con that is commercial truffle making, calculate the cost of what you have made, figure out the weight (around a pound and a half), then go to a chocolatier and see what they are charging for truffles.
Sic the eyelid monster on them.
s 
