Ghiradelli Bittersweet Truffles

1/4 cup whipping cream
8 ounces bittersweet chocolate, broken up
6 tablespoons unsalted butter, cut up small
1/3 cup unsweetened cocoa

In a small saucepan, bring cream to simmering. Remove from heat; stir in chocolate and butter. Bring 1/2 inch water to slow simmer in skillet. Set saucepan in skillet over low heat. Stir mixture just until chocolate is completely melted. Remove from heat.

Pour chocolate mixture into shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. Pour cocoa into pie plate. Line baking sheet with wax paper.

Dip melon baller or small spoon into glass of warm water; shake off excess water and quickly scrape across surface of chilled truffle mixture to form a rough 1" ball. Deposit into cocoa. Repeat with remaining truffle mixture.

Gently shake pie plate to coat truffles evenly; place truffles in wax paper lined container separating layers with wax paper. Cover tightly and refrigerate up to 2 weeks or freeze up to 3 months.

Makes 30.