INGREDIENTS3 cups semisweet chocolate chips1 ½ cups heavy creamTopping1 cup cocoa powderPREPARATION1. In a medium-sized pan over low heat, combine semisweet chocolate chips and heavy cream, and stir until you achieve a smooth consistency.2. Pour mixture into a rectangular bread pan.3. Allow to sit in refrigerator for 1 hour or until mixture is solid.4. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt). 5. Roll in cocoa powder for topping, and enjoy!