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  • 1 pound bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 2 cups each of 4 varieties of cocoa powder


Place chocolate in large heat-proof bowl. Bring cream to a boil in heavy-bottom saucepan over medium-high heat; pour directly over chocolate. Allow to sit 10 minutes, then use a rubber spatula to stir chocolate and cream until combined.
Pour mixture into shallow dish; refrigerate until set, about 30 minutes.
Using 1/2-ounce ice-cream scoop, form balls from mixture; place on parchment-lined rimmed baking sheet. Refrigerate until firm. Remove from refrigerator; working quickly, roll each truffle between your hands to form a smooth ball; toss truffles in assorted cocoa powders. If truffles become too soft to handle, chill again until firm. Store refrigerated in an airtight container up to one week.

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