Method

Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl,
pour the
hot cream over it, and whisk gently until the chocolate is completely melted
and the
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.