20 oz. Good Quality, Bittersweet Chocolate Bars, finely chopped, NOT unsweetened chocolate or 2¼ c. Dark Chocolate Chips (I prefer Ghirardelli 70% Bars or I have even used their 60% Bittersweet Chocolate Chips, but I recommend using the bars, as they melt easier than chips)
¾ c. Heavy Whipping Cream
Citrus Zest, Flavored Liquor, Extracts, etc for flavoring (optional)
Place the chocolate in a medium bowl. In a medium saucepan, heat the heavy whipping cream over medium heat just until it boils and pour it immediately over the chocolate. Let it set for 1 minutes and then stir with a spoon or spatula or whisk until completely smooth. If adding flavor, do so now. Let cool completely and then place in fridge for a couple of hours until the mixture is firm but not stiff or refrigerate overnight (if you refrigerate overnight, let it set out for about 30 minutes to it has softened just a bit and you can scoop it more easily). Using a melon baller, scoop 1" size truffles onto a large baking sheet lined with foil. If the mixture is not too soft, roll into balls with your hands. If it is too soft, place in the freezer for a few minutes to allow to firm up a bit. Once you've shaped the truffles into balls, you can roll them in chopped nuts, finely chopped chocolate, etc or dip in melted chocolate.
Notes
Makes 30 truffles, 1" truffles
Recipe by DessertedPlanet.com at http://dessertedplanet.com/homemade-chocolate-truffles/