I'm just going to tell you right now that I'm biased towards dark chocolate. I don't think I could see myself making milk chocolate truffles ever. Even recipes that call for milk chocolate I've turned at least into semi-sweet chocolate. I will almost always choose dark over light, and making truffles is no exception. Truffles are probably one of the quickest and most crowd-pleasing sweets ever. It's really not even "cooking", but rather, combining. Truffles are also incredibly versatile and you can really play around with the fillings and coatings once you've set your ganache.

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Dark Chocolate Truffles

Total time: 15 minutes + overnight refrigeration
Yields: 18-20 truffles

Ingredients:
4 oz. dark chocolate (at least 60% cacao)
1/2 cup heavy cream
2 tbsp unsalted butter, cut into cubes

Optional coatings:
2 tbsp cocoa powder
2 tbsp powdered sugar
4 tbsp chopped almonds or pistachios

Directions:
Chop the chocolate into small pieces and place in a small bowl. Set aside. Heat the heavy cream in a small saucepan until it just starts to boil. Remove from heat and pour onto chocolate pieces. Stir slowly, avoiding air bubbles. Once the chocolate has melted, add the butter and stir until thoroughly combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, overnight if possible. Scoop out the hardened ganache using a melon baller or a teaspoon. Form into balls and roll in desired coatings. Chill on a parchment-lined sheet or plate before serving.