Pilar Valdes' This is Truffs (This is Us)

1. In a small saucepan over medium heat, bring the heavy cream to an active simmer. As soon as bubbles appear on the sides of the pan, remove from the heat and add in the Bittersweet Chocolate. Allow to sit for 1 minute without stirring. Then, whisk in the butter until fully incorporated (think of the action more like making a salad dressing, than whipping egg whites.) The mixture should go from a chocolate milk look, to a glossy ganache. Transfer to a bowl, cover, and place in the refrigerator until fully chilled, about 2 hours. 


2. Using a small ice cream scoop (I use a 1 1/2"), scoop out the chilled ganache onto a platter. Roll slightly between your palms to make them into rounded balls. Return the platter to the refrigerator to allow them to chill again while you make the outer coating. 


3. Using a double boiler method (either two small saucepans, or a heatproof bowl over a small saucepan), melt the remaining chocolate, stirring occasionally, until fully melted and glossy. Remove from the heat. 


4. Set up separate bowls with each coating you are using. 
   
   
   
   Using your hands, or a spoon, dip into the melted chocolate until fully coated, allowing the excess chocolate to drip off. Sprinkle each with  a few flakes of flakey sea salt then immediately drop into a bowl of your coating of choice, and set aside on a clean platter. Repeat with the remaining balls. If using luster dust, just spray a few pumps until desired color is achieved. 


5. Store truffles in an airtight container in the refrigerator. Allow to come to room temperature before serving. 

** NOTE: I like to use different chocolate for my ganache and outer coating, but feel free to use the same chocolate for both—it'll still be as delicious!