Robert Linxe’s Chocolate Truffles

Finely chop 8 ounces of the chocolate and put it in a bowl.

Bring heavy cream to a boil in a small heavy saucepan. If desired, boil it three times for a longer-lasting ganache.

Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.

Stir with a whisk in concentric circles, starting in the center and working your way to the edge, until the ganache is smooth. Avoid incorporating air.

Let stand at room temperature until thick enough to hold a shape, about 1 hour.

Using a pastry bag with a 3/8-inch opening or tip, pipe into mounds on parchment-lined baking sheets. Freeze until firm, about 15 minutes.

Melt 3 more ounces of the same Valrhona chocolate and smear some on a gloved hand.

Gently rub each chilled truffle to coat lightly with chocolate.

Toss the truffles in unsweetened Valrhona cocoa powder. A fork is the best tool for tossing truffles in cacao.

Shake truffles in a sieve to eliminate excess cacao.

Store truffles in the refrigerator.