With autumn falling all over the place, thoughts turn to savory risotto dishes with shavings of truffles…And a lovely glass of warm red wine with a chocolate truffle too! This weekend I made the chocolate kind (having no deep forests or pigs around to hunt the fungal kind), and they were a hit. They were SUCH a hit that there were only 2 left by the time I snapped a pic! And super easy to make. Ready? Here you go.. Gluten-Free Chocolate Truffles (makes about 30)

• 12 oz. organic bittersweet baking chocolate, chopped (HIGH quality a must!)
• 1/4-1/3 cup heavy cream (Use 1/4 cup if you want a denser, darker ganache)
• pure cocoa powder and chopped pistachios for toppings

Turn on some tunes! Friday I had James Blake’s song “Retrograde” on repeat. No particular reason, I just am in love with that song. Melt the chocolate and cream over low heat in a sauce pan, stirring constantly, until the mixture is smooth and evenly melted. Definitely use high quality chocolate. If you use cheap stuff, the added oils/emulsifiers will come out and your ganache will harden with chunks of grease. Yuck. Pour into a bowl, cover with plastic wrap and refrigerate for about an hour, or until the ganache is firm but not hard. Using a melon baller (like everyone has a melon baller. Please.) or a teaspoon, scoop small amounts of ganache from the bowl. Using your (clean!) hands, form a ball and place the truffle onto a plate, until all the chocolate is scooped.

Roll the truffles in toppings of your choice. I used chopped pistachios for some, and cocoa powder for others, but you can use whatever you want. Life is beautiful that way!! EAT!! Mmmm…Then refrigerate any leftovers..xoxo