Place the chocolate in a large bowl. Melt the chocolate either over a bain-marie or in the microwave gently. Take care not to overheat the chocolate. 

Stir the clotted cream and salt into the chocolate until the mixture is silky smooth. Chill for a minimum of 6 hours but preferably overnight. 

Once the mix is firm it's time to scoop them. Use a small spoon dipped in hot water to scoop bite-sized truffles. Once scooped shape the truffles into balls in the palm of your hands (this is a messy job but worth it)

With your cocoa powder in a small bowl, drop into the truffles and toss to coat completely. 

Chill for a minimum of 1 hour before serving. Keep refrigerated in an airtight container for up to 4 weeks.