Shauna'S Basic Truffles - cooking recipe

Ingredients

1/3 c. heavy cream
6 oz. bittersweet chocolate, cut in small pieces
2 Tbsp. unsalted butter (room temperature)
1/4 c. cocoa powder

Preparation

Heat cream just to boiling in heavy saucepan over medium heat. Remove from heat and whisk in chocolate and butter until smooth. Pour into shallow bowl.
Press plastic wrap directly onto chocolate and refrigerate 3 hours.
Scoop chocolate into 24 round teaspoon sizes and place on waxed paper.
Roll each between hands into balls.
Dredge in cocoa and toss gently to remove excess. Cover and refrigerate up to 1 week or freeze for 1 month.