Belgian Chocolate Truffles

Belgian Chocolate Truffles

1 lb Bittersweet chocolate (I prefer Caillebaut bittersweet)
bittersweet chocolate is less sweet than semi sweet, but not baking chocolate, which has no sugar at all.
½ cup heavy cream
¼ cup ground chocolate (Ghiradelli brand is available), or use a mixture of cocoa powder and powdered sugar.

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      Chop chocolate finely. If using a food processor, it is better to chill the bowl and blade to keep from melting the chocolate. Reserve in a bowl.

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      Bring cream to a boil and pour over chocolate.
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      Let sit for 10 minutes to let chocolate melt.
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      Then stir with a whisk until blended and glossy.
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      Pour into a shallow pan and allow to chill thoroughly.
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      Scoop into portions with a small scoop and roll in your hands to make rough round balls.
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      Roll in the ground chocolate and chill, covered.
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      Allow to warm up a bit before serving.