Chocolate Passion Truffles

GANACHE (Center)
1 lb. Guittard dark chocolate chips or candy melts
6 oz. dark chocolate, coarsely chopped
1 cup heavy whipping cream

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Add one half cup whipping cream. Stir thoroughly. Add remaining whipping cream. Stir thoroughly. Add coarsely chopped chocolate. Stir thoroughly. Chill until firm, (half an hour). Roll into 1 to 1 1/2 inch balls and chill again for 15 to 20 minutes.
Makes 12 to 15 centers.

OUTER COATING
1 lb. Guittard dark chocolate chips or candy melts

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Set aside two Tablespoons of melted chocolate. Cool remaining chocolate slightly, (1 to 2 minutes). Working rapidly, drop center into coating. Cover entire center. Lift out with candy spoon. Draw spoon across rim of bowl to remove excess chocolate; drop onto waxed paper; bring "string" of chocolate across top. (If chocolate becomes too stiff, heat slightly). Allow coating to harden, (15 minutes).

Fill pastry bag with 2 Tablespoons of melted chocolate. Using writing tip, lace lightly over truffles in a crisscross pattern. Place finished truffles in candy cups, using cotton gloves to prevent fingerprints or melting. May be stored, covered at room temperature for up to 3 weeks.
Makes 12 to 15 truffles.