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Ingredients: 9 oz high quality dark chocolate 1 cup heavy cream 4 tbs butter very soft Toppings of your choice (cocoa powder, powdered sugar, chopped nuts, coconut) Instructions: Bring cream to a boil over medium heat. Remove from heat to cool about 10 minutes. Heat chocolate in a stainless steel bowl atop a saucepan of boiling water. Don't let the boiling water touch bowl directly. When both chocolate and cream are at 115 degrees Fahrenheit, remove chocolate from heat and add cream. Stir until smooth and pudding like. Add butter stirring until smooth. Make sure there are no lumps. Cool ganache to room temperature and then refrigerate for at least 4 hours or until ganache has set. Here is where we get messy! Using a spoon and your hands. Work ganache into small balls. If the ganache is hard to work with refrigerate a little longer. Roll formed balls in choice of toppings. Cocoa powder, coconut flakes, powdered sugar or any type of finely chopped nuts work well. Truffles should be stored in the refrigerator in an airtight container and taste best when you take them out a half hour before eating. Ganache truffles are best when eaten within 1 week.
 Larissa Sheldon (dancer), Megan Sipe (choreographer), and Sari Miller (friend) making Lady Grey truffles Photo © & courtesy of Sasha Santiago |
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 Megan Sipe with chocolate in hand Photo © & courtesy of Sasha Santiago |
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 A Chocolate Dances performance Photo © & courtesy of Dan Ozminkowski |
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 A Chocolate Dances performance Photo © & courtesy of Dan Ozminkowski |
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 A Chocolate Dances performance Photo © & courtesy of Dan Ozminkowski |
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 A Chocolate Dances performance Photo © & courtesy of Dan Ozminkowski |
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 The audience at a Chocolate Dances performance Photo © & courtesy of Dan Ozminkowski |
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 Chocolate Dances gift box in natural light Photo © & courtesy of Robert Abrams |
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 Chocolate Dances gift box with flash Photo © & courtesy of Robert Abrams |
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