Makes: a generous 34 cup; more than enough for 18 balls. Prep: 20 minutes. Cook: a few minutes. Refrigerate: about 30 minutes.
1. Put chocolate into a mixing bowl.
2. In a small saucepan, heat cream over medium heat until it begins to form a skin on the surface. Pour hot cream over chocolate and whisk until smooth.
3. Let chocolate ganache cool to room temperature. It will thicken as it does. Cover and refrigerate until solid.
4. Using a teaspoon, break off small balls of ganache. With dampened palms, roll ganache into small balls. Set the balls aside on a parchment or wax-paper-lined plate or tray until needed. Refrigerate the balls if they will sit at room temperature for more than a few minutes.