Melt chocolate and butter in a microwave safe bowl. *
Bring the cream to a light simmer in a small saucepan.
In 3 stages, pour the hot cream over the chocolate, and using a spatula, mix the cream into the chocolate. You are looking for a smooth shiny consistency. **
Stir in a pinch of salt.
Cover the chocolate/cream mixture with plastic wrap, directly touch the plastic wrap to the chocolate mixture, so as to not form a skin on top.
Store in the refrigerator until completely cool and solidified.
Pour a small amount of cocoa powder into a bowl.
Once solidified, using a cookie scoop or spoon, scoop approximately a tablespoon of chocolate and roll into the cocoa powder, until the truffle is completely covered.
Leave in the refrigerator until ready to enjoy!