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Ingredients:

2 cup(s) 60% Cacao Bittersweet Chocolate Chips
1/3 cup(s) Unsweetened Cocoa
1/3 cup(s) heavy whipping cream
6 tablespoon(s) unsalted butter, cut into small pieces

Directions:

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Note: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.