On a cutting board cut the chocolate in small pieces and put in a medium size mixing bowl.
In a small sauce pan add water and sugar. Over medium heat (5 out of 10) bring to simmer (about 95 ºC or 203ºF).
Pour the sugary water solution over the chocolate and whisk constantly until completely melted.
Cover the bowl with plastic film and let cool in refrigerator for 2 hours.
Truffles
Add cocoa to a medium size mixing bowl. Dip fingers of both hands in cocoa powder.
Break off a piece of cooled water ganache mass. Between your fingers form a rough ball like shape with about 1 cm (1/2″) diameter. Put aside on a wax paper.
Repeat the process until the whole ganache is used. You will end up, depending on size, with 30-40 truffle balls.
Transfer 10-15 balls at a time to the bowl with cocoa and gently roll them around to coat with cocoa. Take the balls out and store in the fridge in a sealed container.
Recipe Notes
Use just your fingers to shape and roll the truffle. Fingers have a lower temperature than palms and will not melt the chocolate.
You can keep ganache in the fridge up to a week and make truffles as needed rather than all at once. The ganache will have to be tempered after is taken out of the fridge before it can be worked with.