Mexican chocolate truffles

If using disc chocolate, chop it up and pulverize it in a food processor until finely ground.

Add the finely ground chocolate to the hot cream and stir over low-ish heat until it comes together like a chocolate frosting, 1 to 2 minutes, as smooth as possible.

Turn off the heat, transfer to a bowl and refrigerate at least 4 hours, preferably overnight, until completely firm.

Scoop out all the truffles with a small scoop or a tablespoon.

Roll each into a round ball, wearing gloves so they melt less, and set on a sheet pan lined with plastic so they do not stick.

Roll the truffles in more crushed Mexican chocolate until all are covered.

Variation: add sprinkles to the coating, up to about a tablespoon of mezcal or tequila to the ganache, or a little extract such as almond; avoid too much liquid.

Keep refrigerated so the ganache stays firm until serving.