6 oz. semi-sweet chocolate chips
1/3 c. heavy cream
2 tbsp. unsweetened cocoa powder

Combine the chocolate and cream in a saucepan over low heat. Stir constantly until the cream boils. Remove from heat and stir until the chocolate melts. Pour into a bowl. Press plastic wrap directly on the surface of the chocolate to prevent the formation of skin, and refrigerate until firm, about 5 hours. Shape mixture into 1-inch balls. Roll in cocoa. May refrigerate in covered plastic container for 2 weeks. They freeze well, too!