Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to
a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose
the least amount of cream to evaporation, and heavy, which will keep the cream
from scorching.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate
air), starting in the center and working your way to the edge, until the ganache
is smooth.
Refrigerate for one hour in a bowl. Scoop out amounts onto a parchment lined
sheet. Freeze until firm, about 15 minutes. Take out and shape.
Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved
hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret
to a delicate coating of chocolate is to roll each truffle in a smear of melted
chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like their
namesakes, freshly dug from the earth. A fork is the best tool for tossing
truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store
truffles in the refrigerator.
Makes about 60 truffles (do not double recipe).