These truffles are for those who like chocolate, but not too much sugar in their confections. Adding unsweetened cocoa powder to the mix increases the intense chocolate flavor.
1/2 pound good-quality bittersweet chocolate
1/2 cup heavy whipping cream
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Pinch of salt
2/3 cup unsweetened cocoa powder, divided
1. Break chocolate into pieces no larger than a lima bean. Either chop chocolate in a food processor using on-and-off pulsing, or place it in a heavy resealable plastic bag, and smash it with the back of a heavy skillet.
2. Heat cream and butter in a saucepan over medium heat, stirring frequently, until mixture comes to a simmer. Stir in salt, and add chocolate and 1/4 cup cocoa. Remove the pan from the heat, cover the pan, and allow chocolate to melt for 5 minutes. Whisk mixture until smooth, and transfer to a 9 × 9-inch baking pan. Chill mixture for at least 4 hours, or overnight.
3. Place remaining cocoa powder in a shallow bowl. Using the large side of a melon baller, scoop out 2 teaspoons mixture, and gently form it into a ball. Roll balls in cocoa, and then refrigerate for 30 minutes to set cocoa.
Note: The truffles can be made up to 1 week in advance, and refrigerated, tightly covered with plastic wrap or in an airtight container. Allow them to sit at room temperature for 1 hour before serving.