Chocolate Truffles (no temper, from Chocoley)

1) Put couverture chocolate in large mixing bowl. Do not melt the chocolate. Just put the discs in 2) Bring cream slowly to a light boil in a heavy saucepan 3) Pour boiling cream over chocolate and keep stirring until all the chocolate has melted 4) Add butter and stir well 5) When the ganache is warm it’s creamy. You can thicken it by whisking it 6) Cover the bowl of ganache and refrigerate (about 3 hours) or freeze (about 1 ½ hours) until firm. You want the ganache to be just thick enough to easily form the truffle balls 7) Create 1″ round balls using ICED clean hands 8) Return ganache balls to the freezer until firm again. 9) Melt dipping chocolate 10) After the chocolate balls are firm, use a Stainless Steel Dipping Fork to dip each ball in the melted chocolate. Tap the dipping fork on the side of the pan to get excess chocolate off the truffle. Then, place onto glossy side of Heavy Weight Dipping Sheets. WORK QUICKLY AND IN SMALL BATCHES! 11) Let the chocolate set-up (harden) on a level shelf in refrigerator — ideally have the tray in the fridge within about 5 minutes of dipping your first truffle on that sheet. The average time for fully setting in the fridge is about 10-15 minutes. 12) Because of the cream, keep chilled in an airtight container until ready to serve.