Cut semisweet chocolate and unsweetened chocolate in a large bowl, set aside.

Put heavy cream in a medium saucepan and bring to a boil.

Remove from heat.

Pour cream over chocolate and stir until chocolate is melted.

Chill for one hour.

Using a teaspoon or a candy scooper, scoop the chocolate and shape into balls using your hands.

Dip in cocoa, followed by confectioners’ sugar to coat.

Place on a baking sheet, and chill again to maintain its shape.