Truffle base

• 1 1/4 cups heavy whipping cream
• 9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided

Chocolate coating

• 8 ounces high–quality bittersweet chocolate (70% cocoa), chopped
• Unsweetened cocoa powder (for rolling)

Directions:

For truffle base:

1. Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
2. Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
3. Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

For chocolate coating:

4. Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
5. Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder. Chill until firm, about 1 hour.
6. Can be made 1 week ahead. Store in airtight container and keep chilled.Let stand at room temperature 1 hour before serving.

Makes about 30 truffles

Ingredients:

8 ounces bittersweet chocolate, coarsely chopped

1 3/4 cups heavy cream

1/2-cup whole milk

1/8 teaspoon kosher or sea salt

6 large egg yolks

2 1/2 tablespoons sugar

Directions:

1. Preheat the oven to 325ºF.
2. Put the chocolate in a medium bowl. Heat the cream, milk, and salt in a small saucepan. When it begins to simmer, remove it from the heat and pour it over the chocolate. Stir with a whisk until smooth.
3. In a medium bowl, whisk together the egg yolks, then whisk in the sugar. Gradually add the melted chocolate mixture while whisking until well blended. Strain the mixture into a large measuring cup or pitcher, or another bowl.
4. Place 6 ramekins or custard cups in a roasting pan or baking dish. Divide the custards among the ramekins. Add hot water to the baking dish until it reaches halfway up the outside of the ramekins.
5. Cover snugly with foil and carefully place the pan in the oven. Bake until the custards are set around the edges but still slightly soft and jiggly when you nudge them, about 30 to 35 minutes, but check them before as ovens can vary. Remove the pan of custards from the oven and lift off the foil.
6. As soon as the custards are cool enough to handle, remove them from the hot water bath and place them on a cooling rack.

Makes 6 servings