- STEP 1
In a medium-sized pan over low heat, combine semisweet chocolate chips and heavy cream, and stir until you achieve a smooth consistency.
- STEP 2
Pour mixture into a rectangular bread pan.
- STEP 3
Allow to sit in refrigerator for 1 hour or until mixture is solid.
- STEP 4
With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- STEP 5
Roll in cocoa powder for topping.