Add whipping cream and glucose to saucepan and bring to roiling boil.
Pour cream over 70% chocolate and let sit for 2 minutes.
Fold in butter and let ganache crystallize.
Put in piping bags, let sit for approximately 30 minutes.
Pipe out onto sheet pan into small mounds or into silicon mould & allow to cool overnight or cool in refrigerator for maximum 2 hours.
Once cooled, roll into balls and roll in cocoa powder. Can be substituted with coconut flakes, crushed nuts, etc.