Silky Chocolate Truffles

Line an 8 by 8 inch or 9 by 13 inch baking pan with parchment paper or plastic wrap

Roughly chop the chocolate into medium sized or smaller pieces. Place it in a food processor bowl that is fitted with a stainless steel blade. If using chocolate pistols or chips, no need to chop it up—just add them straight to the food processor. If you don’t have a food processor on hand, you can manage this step, along with the steps 3 through 7, by hand, using a large mixing bowl, wooden spoon, and a bit of vigor. Just make sure you opt for chocolate chips!

Securely fasten on the food processor lid, with the top spout open.

Bring the heavy cream and glucose to a full boil. Once boiling, turn on the food processor and allow it to pulverize the chocolate for a few seconds.

Next, steadily pour the hot cream through the food processor spout onto the spinning chocolate. If you prefer, you may also stop the food processor, remove the lid, pour in the hot cream, reattach the lid, and start processing again (with the top spout closed).

Allow the mixture to process until it just comes together.

Remove the lid and add in the butter. Process for several seconds to combine and no butter streaks remain.

Pour the ganache into the prepared baking pan and spread evenly with a spatula.

Allow the ganache to cool and crystallize for up to 24 hours or until set.

When fully set, place the baking pan in the refrigerator for 20 minutes to firm up the ganache. This will make it easier to cut.

Remove the ganache from the baking pan and peel off the parchment or plastic wrap. Cut into 1-inch cubes and roll in the cocoa powder. Lightly shake off the excess cocoa powder.

Serve truffles at room temperature and enjoy.

Store the truffles in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.