Truffles

1/4 cup heavy whipping cream
6 tbsp unsweetened butter, in small slices
2 bars Ghiradelli Semi-sweet chocolate
Cocoa (optional)

Bring heavy cream to a simmer in a small saucepan.
Remove from heat and add butter; mix until butter
is melted.  Melt Chocolate and Mix until completely
smooth.  Add chocolate to cream/butter mixture.
Stir until smooth.  Pour into a small bowl and refrigerate
at least 2 hours.  Use a melon baller to scrape 1"
balls and place balls into cocoa.

Edit 9/4/08
Paint chocolate (or vanity silicon ice cube trays) molds
with molding chocolate
Put in freezer for a few minutes to harden
Place dolop of truffel in center
Cover with more molding chocolate
Place in freezer for another few minutes to harden