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In a small saucepan, bring the cream to a simmer.
Remove from heat and stir in the chocolate and butter.
In a medium saucepan, bring an inch of water to a simmer.
Set the small saucepan over the larger one over low heat.
Stir mixture just until the chocolate has completely melted.
Remove from heat.
Pour the chocolate mixture into a shallow bowl.
Cool, cover and refrigerate until firm, at least two hours.
Line a plate with waxed paper.
Dip a melon baller or small cookie scoop into a cup of warm water and quickly scrape across the surface of the truffle mixture to form a 1-inch ball.
Repeat with the remaining truffle mixture.
Sprinkle the truffles with salt.
Separate layers of truffles with waxed paper.
Cover and refrigerate.