2 oz (57 g) bittersweet chocolate, finely chopped
2 tbsp (30 mL) whipping cream
1 tsp (5 mL) butter
1 tbsp (15 mL) cocoa powder
In small heatproof bowl over saucepan of simmering water, melt together chocolate, cream and butter; whisk until smooth. Cover and refrigerate until cold, 1 hour.
Scoop by rounded teaspoonfuls (5 mL) and roll each between fingertips into balls. In separate small bowl, roll balls in cocoa to coat. Place in paper candy cups. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)