Chocolate Truffles

1 cup chocolate soymilk
1 12-oz pkg Ghirardelli 60% cacao chocolate chips
1 12-oz pkg Ghirardelli semisweet chocolate chips
1/2 c. unsweetened cocoa

Melt chocolate chips in a double boiler. Warm soymilk and stir in melted chocolate until smooth. Cover and refrigerate 4 hours, or overnight. Place cocoa onto plate. Shape chocolate into 1-inch balls and roll in cocoa.

(Basic recipe from Vegetarian Times, February 2009 issue. Modified by me.)