Guanaja 70% truffles
From Williams Sonoma Catalog for Cooks
Yield: 50-60 truffles

2/3 C 	heavy cream
7 oz	Valrhona extra bittersweet chocolate (1 segment of 2.2# bar)
4 T	unsalted butter (softened) (2 oz)
1 C	Pernigotti cocoa powder

In saucepan over low heat, bring cream to a boil.
Finely chop chocolate and combine with hot cream, stirring until
melted and smooth.
Stir in butter and blend well.
Chill in refrigerator for 1-2 hours.
Place cocoa in shallow pan.
With the aid of teaspoons, form small balls of chocolate mixture and
roll in the cocoa.
Refrigerate again for 1-2 hours, then roll in cocoa again if necessary
before serving.
Keep refrigerated.