MAKING

1. In a small saucepan, place cream and bring it to a simmer.

2. Add butter and chocolate chips, stir until completely melted.

3. Into a shallow dish, pour the melted chocolate mixture. Cover with plastic wrap and place in refrigerator for 2 hours or in freezer for 20 minutes.

FINALIZING

4. Remove the chocolate mixture from the refrigerator and using a melon baller, scoop out 1 inch balls of chocolate and roll in the unsweetened cocoa powder.

SERVING

5. Enjoy immediately or refrigerate up to 2 weeks in an air tight container.