To dip truffles, you need roughly the same amount of chocolate again as you used when making the ganache, although when tempering chocolate it is always easier to temper a large quantity and make a batch of different things that need it, such as the leaves, hearts and trees. If you temper the chocolate, the truffles will have a crisp shell which will contrast with the soft ganache filling. (You can also roll the truffles in cocoa, icing sugar, coconut or chopped nuts.)
If you want your truffles to last as long as possible, leave the dipping for 24 to 48 hours after you have made and shaped the truffles at a temperature of 12–15°C. This will give the ganache long enough to crystallize, and therefore it will not shrink away from the tempered chocolate shell and create air pockets that might encourage the growth of mould. Temper your chocolate as described, then transfer it to a heatproof bowl and drop your truffles in one by one, removing them with a dipping fork or your fingers, and placing them in a bowl of cocoa powder (or whatever you’ve chosen to finish the truffles) or on to a plate covered with a sheet of cling film.
© 2003 Chantal Coady. All rights reserved.