finely chop the chocolate and put it in a heat-safe bowl

bring the cream JUST to a boil over medium heat, don't let it scorch or boil hard

pour the hot cream over the chopped chocolate and let it sit for 8-10 minutes

then stir with a spatula to combine it

cool another 15 minutes at room temperature then scrape it into an 8x8 pan

cover with plastic wrap right on top of the chocolate then cool in the fridge for about 30 minutes don't let it get hard, you want it to be pliable

scoop the truffle mix out with a spoon or cookie scoop and lay it on a baking sheet

chill 10-15 and then form them into 1 inch balls with your hands if desired, you can leave them rustic shaped if you like!

roll in unsweetened cocoa powder