9 oz. chocolate chips
2 tbsp. unsalted butter
1/3 c. heavy cream
1 c. unsweetened cocoa

In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.

Place cocoa in a bowl and set aside.

To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.

Makes 20.