1 2/3 cup heavy cream
2 tablespoons unsalted butter
1 pound semi-sweet chocolate (broken or chopped into small pieces)
put cream and butter into a saucepan; allow butter to melt over medium heat-stir constantly. turn up heat allowing cream to just come to a boil. turn off the heat, add the chocolate to the saucepan; stir well until melted and thickened. cover with the pan lid and put in the refrigerator for 3 hours or more. i've found it easy to scoop the truffle mixture with a small melon ball scooper. roll to coat in cocoa powder. keep refrigerated until ready to serve.