Skip forward a few hours and your ganache is cool.

NOTE!!! ***If you own a pastry bag, do not allow the ganache to cool all the way; rather, keep stirring it at room temp until it becomes almost too stiff to stir, and then load up your pastry bag. Using the largest round tip, squirt out little lumps of the chocolate onto waxed paper. They should be just slightly larger than a marble. Let them cool undisturbed but do not refrigerate! ****

I assume most of you don't have a pastry bag so you have to do it the dirty way. Using a pair of spoons or a pair of melon ballers, scoop out little lumps of the chilled, stiffened ganache and form by hand into round balls. Set aside on waxed paper. These will be the centers of your truffles.

The following sequence of photos shows scooping, forming, dipping, swirling, and finally dropping the finished truffles onto baking parchment. I'll get to the coating step next but this sequence belongs here.