ROBERT LINXE'S CHOCOLATE TRUFFLES

Robert Linxe is the star of chocolate truffles. Discover la Maison du Chocolat where you will find his exquisite chocolates. La Maison du Chocolat, the premier chocolatier from Paris, with boutiques in Paris, New-York and Tokyo now offers its handmade chocolate ganache and praline.
Easy to make and delicious.
Makes about 60 truffles

11 ounces fine chocolate (El Rey, Cluizel, or Valrhona)
2/3 cup heavy cream
Good quality cocoa powder for dusting

Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy saucepan over medium heat, making sure that the cream does not scorch.
Pour the cream over the chocolate stirring gently with a whisk until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.
Freeze until firm, about 15 minutes. Meanwhile, melt 3 more ounces of the same chocolate and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate.
The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened cocoa powder so they look like the earthy black truffles. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.