Heat the heavy cream in a small saucepan until it just begins to simmer.

Place the chopped dark chocolate into a heatproof bowl and pour the hot cream over it.

Let the chocolate and cream sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth.

Add the softened butter to the chocolate mixture and stir until fully incorporated.

Refrigerate the mixture for 1-2 hours until firm enough to scoop.

Use a teaspoon or a small scoop to form small balls from the chocolate mixture.

Roll each ball in cocoa powder to coat and place them on a lined tray.

Chill the truffles for another 30 minutes before serving.