Truffle Update

I forgot to add that the extra 4 oz of chocolate made everything better. I confronted the ganache while the soup was simmering. This time it was plenty stiff enough to scoop. So stiff that it bent the melon baller and didn't want to ball.

I scooped out ball sized chunks, coated them with cocoa powder, and shaped them with my hands. They turned out fine.

Ingredients
15 oz dark chocolate
6 oz heavy cream
3 tbsp caramel syrup (Joy of Cooking)
1/4c very very strong coffee
cocoa powder, for coating

Finely chop the chocolate and put in a heat resistant mixing bowl. Add the coffee and caramel. Over low heat, bring the heavy cream to a simmer and pour over the chocolate. Stir until chocolate is fully melted. Refrigerate until firm.

Scoop 2 tsp of ganache and coat with cocoa. Roll between hands to shape into a ball. The cocoa should keep the chocolate from melting to your hands. Store at cool room temperature in an airtight container.