LINE baking sheet with parchment or wax paper.
HEAT cream to a gentle boil in small, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Add sour cream, corn syrup, vanilla extract and basil; stir to combine. Refrigerate for 15 to 20 minutes or until slightly thickened.
DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 1 hour. Shape or roll into balls. Dust truffles with cocoa.* Store in airtight container in refrigerator for up to 3 days. Makes about 3 dozen truffles.
* TIP: To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the rolled truffles.