Ganache (soft inside of truffle)

Ganache (soft inside of truffle)
For 1 lb of Yucatan, use 2/3 cup heavy whipping cream. For 1 lb marquis or white chocoalate, use ½ cup heavy whipping cream.

In a double boiler or in a saucepan over high heat, bring cream to a near boil while contunially whisking.
Remove the pan from the heat and add real chocolate (if using double boiler, keep over the water).
Let the chocolate stand in the cream for 1 min if using Yucatan. If using marquis, go to the next step.
For white chocolate, I only use a double boiler. Leave about 2 inches between water and top pot. I leave it on the stove on low as the white chocolater melts in the cream, gently stirring occasionally. This takes about 15 mins.
Mix the chocolate and the cream until smooth. Stir gently as aggressive mixing may cause the chocolate to separate. Marquis is harder to melt than Yucatan and may have to be returned to warm heat (Marquis that get too hot can separate).
Add desired flavoring to taste.
Pour into air tight container and regridgerate at least 12 hours or up to 2 months.
Recipe yields approx. 30 hand dipped truffles.
Toniann Staheli/Chocolate Etc.