Melt the chocolate in a bowl over a pan of hot, but not boiling, water. Then leave to cool a little.
Beat the cheese with the sugar.
Stir in the chocolate until all incorporated.
Place in the fridge to set for a couple of hours.
Sift the cocoa powder into a bowl.
Roll teaspoonfuls of the ganache into balls using your hands, then drop them into the cocoa. Roll them around until fully coated.
Place back in the fridge until ready to eat.
Notes
I made 30 truffles, but the number will depend on how big or small you make them.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.