2 lbs. semi-sweet chocolate (chocolate chips)
2 c. heavy whipping cream
1/4 lb. butter
Cocoa powder to roll truffles in

Melt chocolate, cream and butter in double boiler. After chocolate is thoroughly melted, beat with plastic spatula until smooth and remove from heat. Refrigerate overnight until mixture is firm. Using small amount of mixture at a time, roll into 1 inch balls (one inch) then roll in cocoa powder. Place in candy papers and keep refrigerated. Stores for three weeks.