Place cream in a wide saucepan and heat over medium heat just until it comes to a simmer. Remove from heat and immediately sprinkle chocolate into cream. Cover the pot and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently (you don’t want to incorporate air) until smooth.

If chocolate isn’t melting, place saucepan over very low heat and stir until smooth, but take care not to let it get too hot or burn.

Pour mixture, now called a ganache, into a shallow bowl; cover with plastic wrap and allow to cool at room temperature, preferably overnight, or until firm enough to roll.

Coat your hands with cocoa and roll ganache into 3/4-inch to 1-inch (2 cm to 2.5 cm) balls. They should be round-ish, but they do not have to be perfect.

Toss truffles in one or the other of the cocoas. Place in fluted paper cups, if desired and enjoy at room temperature. Truffles may be refrigerated in a single layer in an airtight container for up to 1 week. Always bring to room temperature before serving.