1/3 cup heavy cream
6 oz. dark chocolate finely chopped (or mini chocolate chips)
2 tbsp softened butter
unsweetened cocoa powder
1. Bring cream to a boil and poor over chocolate. Wait one minute then whisk until the mixture is smooth and shiny. Whisk in the butter completely; cover and refrigerate for 3 hours or until firm.
2. Scoop out teaspoonfuls of chocolate, squeeze them and roll them between your palms to form cherry-sized balls.
3. Roll the truffles around in a bowl of cocoa, then toss them from hand to hand to shake off excess. Cover and refrigerate until ready to eat. Warning! do not eat too many! They're very rich!
4. lick fingers
