Instructions: In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally. Pour into a small bowl; cool. Refrigerate 2 hours, until mixture hardens.

Using a melon baller, quickly form chocolate mixture into 3/4-inch balls. Refrigerate until cold. Roll balls in cocoa powder. Store in an airtight container.

Surely youve done something wonderful lately, something that deserves an extra-special reward. Then mix up a quick batch of these chocolate confections, sit back, and congratulate yourself. Note that if you like you can add 3 tablespoons of rum or another liqueur or flavoring to the truffle mixture after the chocolates, cream, and butter have melted. The truffles will keep up to 2 weeks in the refrigerator.

Makes about 32 truffles.

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