Chocolate Truffles

INGREDIENTS:
1/3 cup - Heavy Cream
4 ounces - Bittersweet Chocolate (finely chopped)
½ cup - Cocoa Powder

WHAT TO DO:
Heat the cream almost to a boil.
Put the chopped chocolate in a medium bowl.
Pour the hot cream over it.
Whisk gently until the chocolate is completely melted and the mixture is smooth.
Allow to cool and harden.
When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa.
Makes about 24 truffles.