Shauna'S Basic Truffles

Directions

1. 1
   Heat cream just to boiling in heavy saucepan over medium heat. Remove from heat and whisk in chocolate and butter until smooth. Pour into shallow bowl.
2. 2
   Press plastic wrap directly onto chocolate and refrigerate 3 hours.
3. 3
   Scoop chocolate into 24 round teaspoon sizes and place on waxed paper.
4. 4
   Roll each between hands into balls.
5. 5
   Dredge in cocoa and toss gently to remove excess. Cover and refrigerate up to 1 week or freeze for 1 month.