Microwave bittersweet chocolate, whipping cream and butter in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
Freeze 1 hour or until firm.
Roll into 24 (1-inch) balls; place on waxed paper-covered baking sheet. Freeze 20 min.
Melt white chocolate; cool slightly. Use fork to dip balls, 1 at a time, into white chocolate, turning to evenly coat each ball. Return to baking sheet. Refrigerate until firm.
