12 oz. semisweet chocolate, melted
1 cup cocoa powder
Coating Options: sweetened, shredded coconut, cocoa powder, chopped nuts (pecans, pistachios, etc)
Chill ganche until firm. Scoop out 1 heaping teaspoon portions of ganache and drop into cocoa powder, coating all sides. Lift out chocolate and, using bare hands, roll into small ball. Repeat with the rest of the ganache and place chocolate balls on flat surface. Using toothpicks or a fork, drop truffle into melted chocolate, coating all sides. Lift out and gently roll truffle through desired coating (cocoa powder, coconut, chopped nuts). Place on flat surface to dry. Store in the refreigerator.
Note: Flavored extracts (mint, rum, cherry) can be added when ganache is prepared to create lucious flavored truffles!