Deep Trouble Chocolate Truffles

Rating: Easy, but messy!

Do you like chocolate? Clearly, Jon and I do. This recipe is incredibly simple and makes very very rich chocolate truffles. Most recently, I made them for a friend's skull-themed party, but you can make them for any occasion, and people are always impressed that you've made homemade chocolates. There are obviously tons of variations, so this is the basic recipe for you to experiment with. The secret to making good candy is to use really good, really dark chocolate - but if you use like, 90% cocoa, you may want to add some sugar to the recipe.

Deep Trouble Chocolate Truffles (makes between 24-36, but it really depends on how big you make your truffles)

300 grams of dark chocolate
2 tbsp soy margarine
1/4 cup of soy creamer
cocoa powder, powdered sugar, nuts and other garnishes

1. Place a piece of parchement paper on a cookie sheet, or in a shallow pan or dish. Set aside.
2. Chop the chocolate into the smallest pieces you can so that it'll melt faster.
3. Create a double-boiler by placing a bowl in a saucepan. Fill the saucepan with about 2 inches of water and put it on the stove.
4. Toss all the ingredients into the bowl and turn the heat up. When the water boils, it'll melt the chocolate but will keep it from burning. Stir often, to make sure everything is blended together as the chocolate melts.
5. When everything is well blended, remove from heat and pour melted chocolate on top of the parchement paper, creating a sheet of chocolate. This is chocolate ganache (which makes an excellent frosting or garnish).
6. Put the pan or cookie sheet into the refrigerator and let the ganache set for an hour.
7. Trying to keep your hands and the chocolate as cold as possible, take the pan out of the fridge, and score the chocolate into pieces that you can easily mold into truffle shapes.
8. Here's the messy bit - remove all jewelery on your hands before beginning, and wash your hands frequently. Taking the scored sections of chocolate, mould each section into a truffle. If you find that it gets too melty, put that melted piece aside or back in the fridge. It'll be able to solidify for reworking.
9. Roll the truffles in cocoa powder, or powdered sugar, or nuts to garnish (or all of the above!)

(You will notice that the chocolates in the pictures have chocolate ganache faces... this is done by using the ganache when it's in it's more melty state as icing.)