1/4 cup heavy cream
8 ounces semisweet chocolate
1/4 cup (1/2 stick) butter
pinch of salt
1/3 cup unsweetened cocoa powder, sifted
HEAT the cream over low heat.
Add the chocolate and butter, and stir until melted.
Add the salt.
Pour the mixture into a pie plate or other flat dish and chill for about 2 hours, until firm but still soft.
Using a teaspoon or small melon-baller and your fingers, form small balls and roll them in the sifted cocoa powder.
Refrigerate until firm.
For a nice touch, place the truffles into foil candy cups.
Makes 1-1/2 dozen.