Chocolate Truffles

I recently made some chocolate truffles and have had a request for the recipe.  I saw several while I was trying to decide how I would make them, and they ranged from super specific and technical to loosey-goosey.  Needless to say, I went with loosey-goosey.  They turned out great in my humble opinion, so I guess loosey-goosey is okay after all.  My main source ended up being WikiHOW.
You will need two stainless steel bowls, though I guess glass works as well.  Other than that I used things that were already in my kitchen.  Also, you can experiment with the kind of chocolate you use.  I used 2 cups 60% cocoa for the ganache and a couple bars of 70% for the coating.  All of the chocolate should be chopped into small pieces, or use chips or discs.  Sea salt is nice as a little accent on top once they are coated.  You need 1/3 cup of heavy cream and 6 tablespoons of salted butter cut into small pieces.
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.  Cover and place in fridge for a couple hours to cool and firm up.
The tricky part is tempering the chocolate for coating.  This is where the two stainless steel bowls come in handy.  One will be used as an ice bath, so get that ready (put cold water in it with enough ice to keep it cold for a good while).  It is important that water never comes in contact with the chocolate or it will seize.  Get some water in a medium saucepan and bring to a steady simmer.  Put the chocolate in the dry stainless steel bowl and place the bowl on saucepan.  This is a double boiler.  Stir the chocolate as it melts until it is very smooth.  Remove the bowl from the saucepan and place it in the ice bath.  Continue stirring until you feel the chocolate firming a bit.  This is called crystallization apparently.  At this point you remove the bowl from the ice bath.  You may need to return it to the double boiler to warm it back up.  To test for temper, dip a spoon in the chocolate and if it is set up smooth, shiny, and without spots after 2 to 3 minutes you are good to go!
Get your ganache out of the fridge and use a melon baller to scoop it out.  With your hands roll the ganache into balls.  You may need to make these in small batches as the heat from your hands may melt the ganache.  If this happens, just throw the bowl back in the fridge for a bit.  When you are done rolling the ganache, start dipping them in the coating chocolate.  You can use a fork to pick them out of the chocolate and hit the fork a couple of times on the edge of the bowl to shake off  excess chocolate (if there is such a thing).  Then place the truffles on a fine mesh rack or a tray lined with parchment paper to dry.  If you like salt on your chocolate, now is the time to do it by sprinkling it on top of the wet truffles.  You can eat them at anytime, but I like them after a little fridge time.  Enjoy!!!