2. Place your small pot onto the stovetop, and add about 2 inches / 5 cm of water. Bring to light boil, lower heat to just steam or very light simmer. Do this before you place your bowl with the chocolate ingredients on top (step 6 below).
5. Place them all into a glass or metal bowl that fits over a small pot to make your bain marie / double boiler. NOTE: Your bowl should be large/wide enough that the steam will not cause condensing water to drip into the chocolate mixture. Be careful, however that the fit of the top bowl or pot is loose enough to allow steam to escape from the bottom pot so that there is no pressure buildup in the bottom pot.
7. Using a silicone spatula or whisk, slowly and constantly stir all your ingredients until the cocoa is melted and the ingredients are well combined. If it seems to be getting too hot, remove your bowl from the heat and continue stirring until everything is melted and you have a rich glossy mixture.
13. Store unused truffles in an airtight glass container in the freezer until you want to serve the truffles. Take out of freezer just before you want to serve them. It will only take a couple of minutes for the truffles to get to serving temperature. This is NOT a TEMPERED CHOCOLATE and will melt if left at room temperature for too long.