Truffles!

Chop the 9 oz dark chocolate into small, uniform pieces to ensure even melting.

Heat the heavy cream in a saucepan over medium heat until it just begins to steam and small bubbles form around the edges.

Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to soften the chocolate.

Stir the chocolate and cream together until completely smooth and well combined, using a spatula or whisk.

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

Transfer the chocolate ganache to a bowl and refrigerate for 8-10 minutes until it reaches a firm but still scoopable consistency.

Place the cocoa powder in a shallow dish or plate.

Using a small spoon or melon baller, scoop portions of ganache and gently roll between your palms to form smooth 1-inch balls.

Roll each truffle in the cocoa powder to coat all sides evenly, then transfer to a serving plate or parchment paper.