Instructions

1. 1
   Put the chocolate in a bowl and set over (a double boiler).
2. 2
   Heat until melted and smooth, stirring occasionally.
3. 3
   Remove from the pot of hot water.
4. 4
   Add the cream and stir well. Leave to cool.
5. 5
   Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
6. 6
   Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.
7. 7
   Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
8. 8
   Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.
9. 9
   Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
10. 10
    Cover and refrigerate. Remove 15 minutes before serving.