1/3 c. heavy cream
6 oz. good semi-sweet chocolate chips or imported chocolate, cut into chunks
2 tbsp. unsalted or salted butter
1/4 c. cocoa powder for dusting

1. Bring heavy cream to boil in a heavy saucepan. Remove from heat. Add chocolate and butter. Whisk until smooth. Pour into a shallow bowl covered with plastic wrap. Place in refrigerator for at least 2 hours.

2. Place cocoa into bowl. Spoon truffles mixture and form balls with your cocoa covered hands.

3. Dredge truffles into cocoa to cover.

4. Chill covered for at least 2 hours.