Dark Chocolate Truffles – by Missy

8 oz semisweet chocolate, chopped into 1/4 inch pieces
4 oz unsweetened chocolate, chopped into 1/4 inch pieces
2/3 cup heavy cream
2 T. unsweetened cocoa, sifted
2 T. powdered sugar, sifted

Place chocolates in a 4 quart bowl. Heat cream in saucepan over medium heat. Bring to a boil. Pour boiling cream over chocolate. Allow to stand 5 minutes, then stir until smooth. Refrigerate for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a tablespoon or small scoop, portion out 24 truffles (3/4 oz. each) and evenly space on parchment paper. Refrigerate portions for 15 minutes. When they are firm enough to handle, roll each portion between your hands to form smooth rounds. Roll 16 in the cocoa and 8 in the sugar. Store in a tightly sealed container in the refrigerator. Remove about 1 hour before serving.