Hot Chocolate Truffles

18 ounces semi-sweet chocolate (not chips)
4 ounces (1/2 cup) heavy cream
Crushed candy canes to decorate, optional

Chop the semi-sweet chocolate until it is in small, even pieces. Separate out 12 ounces (about 2 cups) and place it in a medium heat-safe bowl. Leave the remaining 6 ounces (1 cup) aside for now.
Pour the cream into a small saucepan and place it over medium heat. Heat the cream until it simmers, but do not let it come to a full boil.
Pour the hot cream over the chopped chocolate in the bowl. Let it sit for one minute, so that the cream softens the chocolate. Use a whisk to gently mix the cream and chocolate together. The mixture will be thick by the end. If some of the chocolate pieces remain unmelted, microwave the bowl in 10 second increments, stirring after every 10 seconds, until the chocolate is completely melted and the mixture is smooth and shiny.
Press a layer of cling wrap on top of the chocolate, and refrigerate it until it is firm enough to scoop, about 1 hour. If it is left too long in the refrigerator and is too hard, let it sit and soften at room temperature.
Use a cookie scoop or a large spoon to shape the chocolate into large balls, about 1 1/2 inches in diameter (about 1.5 oz each, if you have a kitchen scale.) Roll them between your palms to make them round, dusting your palms if necessary with cocoa powder to prevent sticking. You should get 10-11 hot chocolate truffles from this recipe. If you have the time, let the truffles sit out at room temperature in a cool room overnight to form a “skin.” This makes them much easier to dip and reduces the chance of the chocolate coating cracking, since you can dip them at room temperature instead of from the refrigerator. If you don’t have the time, refrigerate the truffles until they are firm enough to dip.
Melt the remaining 6 ounces of chocolate in the microwave. (Since the hot chocolate truffles will be stored in the refrigerator, you don’t need to worry about tempering the chocolate.) Pour a large spoonful of chocolate in your palm. Place a truffle in the puddle of chocolate and use your other hand to turn it around in the chocolate until it’s evenly coated. Tip the truffle from your palm onto a foil-covered baking sheet. This method gives the truffle a very thin coating of chocolate and a charming rusting appearance. If desired, sprinkle a pinch of crushed candy canes on top while the chocolate is still wet.
Once the chocolate is set, store the truffles in an airtight container in the refrigerator for up to a month.

Recipe by Elizabeth LaBau, who says “They make a great holiday gift!”