I got Paul A. Young's chocolate book for my 21st last year from a good friend. It's one of my favourite recipe books - it's got truly gorgeous photos and styling and some really original recipes. This was the first recipe I tried from the book and it's wonderful. I've made it a few times since and every time it's just as delicious. They make wonderful presents. I like one or two for an after dinner flourish too. Definitely a recipe to keep.
Also, I've joined twitter = poireschocolat. Still don't really know what I'm doing!
(adapted from Paul A Young's book Adventures with Chocolate)
100g muscovado sugar
pinch of sea salt
250g double cream
250g of 70% best quality dark chocolate
Chop up the chocolate into small pieces and put into a medium bowl. Weigh the cream out using a medium saucepan as the container (remember it's grams not a fluid measurement). Add the sugar and salt to the pan and mix in. Heat until it reaches a strong simmer. Pour over the chocolate, leave for a moment then whisk until glossy and smooth. Leave to cool on the side then put the ganache into the fridge. Leave for at least 2 hours.
50g cocoa powder
50g muscovado sugar
Sift the cocoa power and sugar into a shallow bowl. Take the ganache out of the fridge. Dip your fingers in the powder mixture then use a spoon to scoop out lumps of the mixture. Turn each out into the mixture and use your fingers to form each one into a sphere. Roll around again in the mixture then pop on a plate. When you've finished put in the fridge for an hour or so to firm up before packaging. They keep in the fridge in airtight container (I've done a week, I reckon they'd be fine for longer too).
(Makes about 30-40 truffles, depending on size)