1 1/4 cups heavy cream
5 ounces extra-bittersweet chocolate, finely chopped
10 ounces bittersweet chocolate, coarsely chopped
1 cup unsweetened Dutch-processed cocoa powder
In a small saucepan, bring the heavy cream to a simmer.
Place the finely chopped extra-bittersweet chocolate in a bowl. Add the hot cream over the chocolate. Let the mixture rest for 1 minute, then whisk until the chocolate is melted and smooth. Cover the chocolate and chill until the mixture is set, about 4 hours.
Using a teaspoon or a melon-baller, scoop out the truffles. Roll them in your hands to make rounded balls. Refrigerate the truffles for 15 minutes to firm them.
To make the coating, in the top of a double boiler, or in a metal bowl suspended over a pot of simmering (not boiling) water, melt two thirds of the bittersweet chocolate. Remove the boiler top from over the water and add the remaining chocolate. Stir continously until the chocolate is melted and smooth and feels room temperature. (This tempers the chocolate)
Place the cocoa powder in a medium bowl. Drop the truffles one by one into the melted chocolate, turning them with a fork to coat them. Lift the truffles out of the chocolate and drop them into the cocoa powder. Roll the truffles in the cocoa until they are completely coated. They can be made up to 5 days in advance.
Yield: 2 dozen truffles