Truffles are best made in advance, as the ganache mixture needs to cool and set before it’s handled. Make your truffles in a cool environment and wash your hands in cold water before you start, as chocolate has a very low melting temperature. When the ganache has set, roll a spoonful of the mixture between your hands (dusting your hands lightly with cocoa powder first will prevent the ganache from sticking too much), then dredge it in the coating of your choice. Small paper cases, such as those used for mini muffins, are useful for storing truffles individually so they don’t stick to each other.
