1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of
water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour
the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape
across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture.
Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly
and refrigerate up to 2 weeks, or freeze up to 3 months.