Finely chop the chocolate, and melt in a double boiler.
Microwave the heavy cream for about 1 minute at 200 W, add to the Step 1 bowl and mix.
For the uncoated chocolate truffles, once Step 2 is well-blended pour 1/2 of the mixture into a tray and when cooled put into the fridge.
For the coated truffles, chill the remaining mixture over cold water until it becomes just firm enough to roll into balls. Scoop out spoonfuls and roll into balls with your hands (or using plastic wrap).
Put the truffles into a plastic bag with the cocoa powder, and coat.
And you're done. When you are packing them in a bag, wrap with parchment paper and twist both ends to make them look like candies, and they will look great.
For the uncoated truffles, line a tray with a kitchen paper, and when they're completely hardened cut into pieces and place on the paper.
Here's a recipe for making truffles with milk. Recipe ID:1316420. I've also included ideas for wrapping them.
Story Behind this Recipe
I created this recipe because I wanted to make ganache that could be used for coated and uncoated truffles. Feel free to alter the recipe however you like.
A good tip is to warm up a knife with a warm towel and cut the uncoated truffles. This recipe yields quite a lot of truffles, despite the top photo.