Classic Chocolate Truffle

In a medium-sized pan over low heat, combine semisweet chocolate chips and heavy cream, and stir until you achieve a smooth consistency.

Pour mixture into a rectangular bread pan.

Allow to sit in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

Roll in cocoa powder for topping.