Truffles are one of the easiest chocolate candies to make. Named whimsically after the savory black truffle, these candies have centers of plain or flavored ganache, which is a mixture of chocolate and cream. The ganache centers may be dipped in chocolate or coated with a variety of ingredients. Ganache will keep, refrigerated, for up to 1 month, and, frozen, for up to 3 months. Use the best-quality chocolate you can afford.

Place in a heatproof medium bowl or in a 1-quart microwave-safe glass bowl:

Measure out:

To make on the stovetop: Heat the cream to just under a simmer in a small saucepan over medium heat and pour all at once over the chocolate. Stir gently in a circular motion until the mixture is smooth and thoroughly blended.

To make in the microwave: Pour the cream over the chocolate in the glass bowl and microwave on high in 30-second increments until melted and smooth, gently stirring after each interval, 1 ½ to 2 ½ minutes total.

Let cool to room temperature, stirring occasionally, then refrigerate for 3 to 4 hours, until the ganache is thick and quite stiff. Refrigerate a baking sheet lined with wax or parchment paper or a silicone liner until cold. Use a small, 2-teaspoon portion scoop, melon baller, or a piping bag fitted with a ½-inch plain tip to scoop or pipe out balls of ganache about ¾ inch in diameter onto the chilled baking sheet. Cover loosely with plastic wrap and refrigerate until firm, about 2 hours. When firm, roll the balls between your palms to smooth them out.

For coated truffles, proceed as for:

For dipped truffles, proceed as for:

Serve right away or store.