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INGREDIENTS
1 1/4 cups heavy cream
2 tbs butter
12 ounces semi-sweet chocolate chips
cocoa powder

METHOD
Add 1 1/4 cups heavy cream to a small pot on the stovetop with 2 tbs butter and cook that on medium high heat until it just starts to boil. At that point, immediately add it to a mixing bowl holding 12 ounces of semi-sweet chocolate chips.

Let it sit like that for a couple of minutes to give the chocolate chips a chance to melt and, since there are so few ingredients in this recipe, the quality of the chocolate really makes a difference.

Use a whisk to combine the chocolate and cream until it is nice and smooth and then pour that mixture into a plastic container and pop it into the fridge to set up for 4-6 hours.

Obviously you'll need to plan ahead for this and you could even make it a day ahead of time if you wanted to and you'll eventually need to put a lid on top but don't do that until it has completely cooled down so that there isn't any condensation.

While the chocolate is nice and cold right out of the fridge, add a little cocoa powder to a mixing bowl and use a teaspoon to scoop some of the chocolate out and roll it in your hands to make a rough shaped little ball and roll each one around in some cocoa powder.

Put them on a serving plate as you go or roll them all ahead of time and keep them cold and tightly sealed in the fridge but don't roll them in the cocoa powder until just before you are ready to serve them.