1/2 Cup Heavy Cream
1 Pound Chiammaya American or Aztec Blend Chocolate coarsely chopped
1.5 Sticks of butter but into small pieces
1 Cup quality coco powder

Place all ingredients into a heatproof container -- I use a large measuring cup -- and place in the microwave. Set the microwave to 1 minute and 50% power and start the microwave. Stir the mixture and check for lumps or chunks. If things are still pretty solid, Go for 30 seconds at 50% power and stir again. Keep going at 30 second bursts until there are only a few small chunks left, stirring between micro waving.  When you get to this point, stir thoroughly until all the chunks are melted.

Now for the hard part. Set the container on the counter and walk away. That's right, walk away. Let it cool to room temperature. You can speed this cooling up by pouring the mixture into a shallow dish line a 9X13 pan, but this just dirties another pan. Let cool at least 2 hours.

Now using a melon baller or small disher -- that's a tiny ice cream scoop -- scoop out the truffles and place on waxed paper or parchment paper. You can roll them into nicer balls at this point but again you'll get messy.

Place the tray of truffles into the refrigerator to get hard. Once they are hard, roll them in coco powder and enjoy.