The Healthy Temple

Chocolate truffles are traditionally made with “ganache” shaped into rough spheres by hand and covered in cocoa powder. The powdery coating and imperfect shaping of the confections make them appear similar to dirt covered truffles - the famed culinary fungi. Chocolate truffles are easy to prepare at home and make irresistible desserts that will make you a welcome guest at any holiday party.
Ingredients:
Generous 2 cups (18 ounces; 500 grams) heavy cream
21 ounces (600 grams) bittersweet chocolate, finely chopped
Generous 1/4 cup (2 ounces; 60 grams) “Grand Marnier” or “Stolichna Рaspberry Vodka” (optional)
To enrobe the truffles
18 ounces (500 grams) bittersweet chocolate, 18 ounces (500 grams) white chocolate,
To garnish the truffles
2 cups (8 ounces; 230 grams) Dutch-processed unsweetened cocoa powder, sifted
2 1/2 cups (9 ounces; 250 grams) shredded sweetened coconut, toasted (see note, below)
About 2 cups (8 ounces; 230 grams) toasted nuts, finely chopped (see note, below).

Preparation:
You might find it easier to work with after rechilling the “ganache”, dipping the utensil in ice water, or simply using your hands to form rough spheres.
After forming all the balls, chill the pan in the refrigerator for fifteen minutes to allow the “ganache” to harden back up and set into their shapes.
The cocoa dusted truffles can be packed together without harm. These truffles can be stored at cool room temperature in an airtight container for at least a month - but good luck keeping them from being eaten for that long!