Another option is to fill a large bowl up with hot water from the tap, and set a bowl on top of it: given enough time, the steam should bring the chocolate up to a nice liquid temperature.
* Small Scoop: You will scoop small balls of chocolate and roll them with your hand.
When the chocolate and cream mixture (ganache) has cooled, it’s time to roll the truffles.
*If you’re in the Seattle area, I highly recommend the “Introduction to Truffles” class at Chocolate Man.
