CHOP 6 oz of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate and butter; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.
USE teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax papercovered baking sheet. Freeze 20 min.
CHOP remaining 6 oz of chocolate; place in microwaveable bowl. Microwave on HIGH 11/2 min. or until chocolate is partially melted; stir until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 min. or until firm.
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