Cocoa-Dusted, Dark Chocolate Truffles

My friend explained to me that typically, whenever you ask a guy if he likes chocolate, he'll coolly reply, "Yeah, sure, I like chocolate." But when you ask a girl whether or not she likes chocolate, the response is generally an ardent and enthusiastic  "I LOVE CHOCOLATE!" I find that his generalization holds some truth, though I wouldn't classify myself as a die-hard chocolate fan. There is, however, one chocolate treat that always blows me away: a cocoa-dusted, dark chocolate truffle. It's the richest, most chocolate-y of all chocolates--perfectly decadent, which is what I'm all about. It's an easy recipe and the result is absolutely delicious! 

Dark Chocolate Truffles

Recipe from Bon Appétit

Ingredients for Truffle base 1 1/4 cups heavy whipping cream 9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided Ingredients for Chocolate coating 8 ounces high–quality bittersweet chocolate (70% cocoa), chopped Unsweetened cocoa powder (for rolling) For truffle base: Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes. 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. 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: 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. 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 if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.