Why this recipe works: Chocolate truffles are often reserved for special occasions because they can be laborious (and often messy) to make. With our goal of streamlining the truffle-making process in mind, we turned to the microwave to help us make our truffle base (a ganache). After melting chopped chocolate, cream, and a pinch of salt together in the microwave, we let the ganache cool for a mere 45 minutes. The truffles were then rolled and cooled for an additional 30 minutes. After quickly dusting them in a mixture of cocoa powder and confectioners’ sugar, we were sure that these chocolate truffles were holiday ready (but you can enjoy them year-round, too).

• 1/4 cup (3/4 ounce) unsweetened cocoa powder
• 1 tablespoon confectioners' sugar
• 8 ounces bittersweet chocolate, chopped fine
• 1/2 cup heavy cream
• Pinch salt

1. Sift cocoa and sugar through fine-mesh strainer into pie plate. Microwave chocolate, cream, and salt in bowl at 50 percent power, stirring occasionally with rubber spatula, until melted, about 1 minute. Stir truffle mixture until fully combined; transfer to 8-inch square baking dish and refrigerate until set, about 45 minutes.
2. Using heaping teaspoon measure, scoop truffle mixture into 24 portions, transfer to large plate, and refrigerate until firm, about 30 minutes. Roll each truffle between your hands to form uniform balls (balls needn’t be perfect).
3. Transfer truffles to cocoa mixture and roll to evenly coat. Lightly shake truffles in your hand over pie plate to remove excess coating; transfer to platter. Refrigerate for 30 minutes. Let sit at room temperature for 10 minutes before serving. (Coated truffles can be refrigerated along with excess cocoa mixture in airtight container for up to 1 week. Shake truffles in your hand to remove excess coating and let sit at room temperature for 10 minutes before serving.)

• The best way to store chocolate truffles is in the cocoa powder you dredged them in. This keeps the chocolates from sticking and avoids the need to use more cocoa to touch them up.