Anyway, I liked the simplicity of Bittman's truffles.
1-2 hours means 1-2 hours! I waited a skimpy one and kind of wished I waited longer (or used a shallower container to speed the cooling process). Thus, mine came out a bit irregularly (though still tasty).
These are best cool, so leave them in the fridge until you'd like to eat them! Plus, there's cream in there, so leaving it out is not advisable.
I used the Pound Plus Bittersweet Chocolate form trader joe's (it's $4.00 for 2x the amount required for the recipe) and some plain old Hershey's plain cocoa (the kind without any sugar please!) and it came out great. If you upped the quality, it might be even better, but who knows.
These are the basic "vanilla" (if you will) version of truffles, but there's no reason you can't get creative! I think I might try to make a 'white chocolate' version of this since cjr prefers it. Perhaps mixing in chopped nuts into the ganache before it sets would be yummy. Other coatings would also be nice, say, um, chopped nuts, or (if you're really good at it) some caramel? Or maybe a white chocolate truffle that's been cooled dipped in (hotter) dark/bittersweet chocolate then allowed to cool again then covered in cocoa?
The possibilities are endless!
Maybe next time I have to give someone a gift I'll bring truffles. Hey, they're cheap, easy, simple, and no one (but you and I) needs to know that!
I might post a picture, but Bittman already has a lovely one: