Dark Chocolate Truffle Hearts

Make the Dark Chocolate Truffle Hearts Place 8 ounces chopped semisweet chocolate in a small bowl. Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chopped chocolate. Set aside for 5 minutes and then stir with a whisk until smooth. Pour the mixture (called "ganache") onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about 1 inch of the inside edges. Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until very firm to the touch.

Line a 10- to 12-inch dinner plate with parchment paper or wax paper. Remove the firm ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons (a bit more than 1 ounce each) of ganache onto the paper. Wearing a pair of disposable vinyl (or latex) gloves, individually roll each portion of ganache in your palms in a circular motion, using just enough gentle pressure to form a smooth orb. This is a traditional truffle. You should refrain from indulging in them now, since absence of a truffle in a cake will make the heart grow darker. Return each formed truffle onto the paper-lined plate, and place in the freezer while preparing the cake batter.