Place cream in saucepan and heat to just under a boil.
Place all ingredients into the bowl.
Carefully pour the cream into the bowl of chocolate and ingredients. Let sit for 3 minutes.
Whisk ingredients until all chocolate is melted and cream is incorporated.
Place mixture in the refrigerator and allow to set for 1 hour. (If after an hour the mixture is too soft, leave it in the refrigerator for another hour).
Place parchment on the countertop or onto a cookie sheet.
Once the truffle has set, scoop out 1-ounce portions and roll into balls.
Return the balls to the refrigerator for an additional 30 minutes.
Remove truffle balls from the refrigerator and roll into powdered sugar and/or cocoa powder.
Notes
Instead of rolling in powdered sugar or cocoa powder, dip your chocolate truffles in melted chocolate for a hard candy coating.
Keep refrigerated to keep the truffles from melting or becoming too soft.