Boil the cream before mixing it with the chocolate. Cover and cool in the refrigerator.

 

With the help of a spoon, make small balls from cooled chocolate mixture. Do not hesitate to round those balls inside your hands. After molding, place in the refrigerator to cool.

 

After having melted the bitter black chocolate, dip truffles in melted bitter dark chocolate with a fork and then quickly roll in the cocoa. Keep the truffles in a cool area but not in the refrigerator. Use high quality bakers chocolate for best results.