Method: In a heatproof bowl over a saucepan of simmering water, melt together chocolate, cream and butter; stir until smooth. Cover and refrigerate until cold, or about 1 hour. (this is essentially a ganache) Scoop cooled ganache by rounded teaspoonfuls (5 mL) and roll each between hands into balls. Roll balls in cocoa to coat. Refrigerate until firm, about 1 hour. You can make-ahead, and refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.
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