1/4 cup heavy cream
16 oz Ghiradelli Bittersweet Chocolate (I used 1 1/2 bags of 60% cacao chips)
6 tbs unsalted butter, cut into cubes
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.
(I found it much easier to melt the chocolate and butter over a double boiler, when completely melted add the cream.)
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.
I am not rolling them in the cocoa powder, I am going to roll them in Wilton's Halloween Nonpareils. These are going to be a little treat at our Adult Halloween Party later tonight.