Steps
1. In a heatproof bowl, melt the dark chocolate over a pot of simmering water until smooth.
2. Remove from heat and stir in the coconut cream, maple syrup, matcha powder, and sea salt until well combined.
3. Allow the mixture to cool slightly, then refrigerate for about 30 minutes until it becomes firm enough to handle.
4. Once firm, use a teaspoon to scoop out portions and roll them into small balls.
5. Roll each truffle in cocoa powder to coat and set aside on a plate.
6. Refrigerate the truffles for another 15 minutes before serving. Enjoy your matcha dark chocolate delights!