Place the 16 oz chopped dark chocolate into a heatproof bowl. Heat the cold heavy cream in a saucepan over medium heat until it just begins to steam and small bubbles form around the edges—do not let it boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1-2 minutes to allow the residual heat to soften the chocolate. Then stir gently with a spatula or whisk until the mixture becomes smooth and glossy. This hot-cold combination creates an emulsion that gives you the silky texture essential for quality truffles.

Transfer the ganache from Step 1 to a shallow dish or container and refrigerate for 2-4 hours until it firms up enough to hold its shape but is still soft enough to scoop and mold. The exact time depends on your refrigerator temperature, so check after 2 hours—it should be the consistency of soft cookie dough, not rock-hard. I find that chilling it in a wider, shallower container rather than a deep bowl helps it set more evenly and makes it easier to work with when molding.

While the ganache chills, melt the 16 oz tempered dark chocolate in a microwave using 30-second intervals, stirring between each interval until completely smooth and fluid. Working with small batches, place about 1/2 teaspoon of the melted chocolate into the bottom of each paper cup or silicone mold, using a small spoon or pipette to coat the bottom evenly. This creates the base shell of your truffle. Refrigerate these prepared cups for 10 minutes until the chocolate layer is set and firm.

Remove the chilled ganache from Step 2 and scoop about 1 teaspoon into each prepared mold on top of the chocolate base. Smooth it gently with the back of a spoon, leaving a small space at the top for the final chocolate cap. Top each filled mold with another 1/2 teaspoon of the melted tempered chocolate from Step 3 to completely seal and encase the ganache. I like to work quickly here so the chocolate doesn't set in the bowl—if it starts to thicken, just warm it gently for a few seconds in the microwave.

Refrigerate the finished truffles in their molds for 15 minutes until the chocolate coating is completely set and the truffles are firm to the touch. If desired, you can add garnishes like finely chopped hazelnuts, sea salt, or cocoa powder by sprinkling them on top while the chocolate is still slightly tacky (about 2-3 minutes after filling). Once fully chilled and set, gently pop the truffles out of their paper cups or molds and store in an airtight container.