1/2 c. heavy cream
6 tbsp. unsalted butter, cut into 1 tbsp. chunks
1 (12 oz.) bag semi-sweet chocolate chips
1/2 tsp. orange flavoring
1/3 c. unsweetened cocoa powder

Heat cream and butter together until butter is melted. Remove from heat and stir in chocolate chips, stirring until melted. Stir in flavoring. Pour into wide, shallow bowl. Cover and refrigerate at least two hours. Put cocoa in pie pan. With a melon baller or teaspoon scrape enough chocolate mixture to make 1 inch ball. With second spoon, drop into cocoa. Roll in cocoa. Balls will be very irregular. Refrigerate until chilled again. Re-roll in cocoa and shape into balls. Keep refrigerated but remove 1/2 hour before serving. Makes 3 dozen.