Chocolate Triffles

1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 cup cocoa powder, for dusting

How 2

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.


other ideas
if you want to flavor them add the flavor to the heavy cream. for other toppings roll in nuts,coconut,colorful sprinkles for kids.