Simple dipped truffles

Sometimes you just want a plain truffle.  A little soft center and a bit of crunch on the outside.  Simple enough.  Probably a lot more simple than you ever thought.

Ingredients:
2 bags of chocolate chips in your favorite flavor/variety (I like a mix of bittersweet and semi-sweet ghiradelli, but that's me.  Go with your heart!)
1/2 cup heavy cream, plus about 2 tablespoons
1 silicone chocolate or ice cube mold (like here or here)*

Directions:
In a medium microwavable bowl, blend 1 bag's worth of chips with the heavy cream and microwave for 1 minute on high.  Stir vigorously until the chocolate and cream combine (if you still have lumps of chocolate, microwave for another 30 seconds and stir again).  This is the ganache.

Let the mixture cool, then pour into your mold, just short of the tops (if you overflow, just scrape smooth and back into the bowl)

Stick the mold in the freezer for about 10 minutes or until you can use your thumb to press the ganache molds out without breaking them or smashing the shapes.  Put the finished shapes on a plate or pan and stick them back in the freezer while you finish the other molds.

When you're finished with all your shapes, put the remaining chocolate in another microwavable bowl and heat for 1 minute on high.  Take it out and stir, then heat at 30 second intervals until you have a smooth chocolate paste.

Lay out a layer of WAX paper^.

One at a time, use a fork to dip your frozen molds into the chocolate paste and set them on the wax paper.  Make sure to cover the whole mold and shake off all the extra paste.

Keep the extra molds cool in between dips: if they get too warm they'll melt into the paste.

If the paste starts to get thick, microwave it for 10 seconds and stir.

Let cool and enjoy!


*Silicone is important because of the way it will release your chocolate.  If you get a hard plastic mold, it won't let loose.  So don't go there.  Please.
^Silicone mats are also usable, but parchment paper will stick to your finished chocolates