Kitchen Guy

Break up the chocolate into pieces in a bowl. Heat the cream until it steams, then pour over the chocolate and continue mixing until it is smooth.

Place the chocolate into the refrigerator or freezer and let it sit until it solid.

Put on a pair of latex gloves so the chocolate does not stick to your hands. Remove from the refrigerator or freezer and using a chilled melon baller, scoop out the chocolate and roll it in your hands. Place the chocolate balls on a parchment or wax paper lined baking sheet.

Roll the chocolate balls in the cocoa, or powdered sugar or nuts and place on a plate. Package a variety of the truffles as gifts. The candy will last, refrigerated and well-wrapped, for a week or so.