1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder
Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl,
hot cream over it, and whisk gently until the chocolate is completely melted
mixture is smooth. (Hint: up until this point, this is just a simple ganache).
Allow to cool
and harden. When ganache is solid enough to manipulate, scoop into 1" balls
and roll in
cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.