Snag a few boxes from your local craft store, line with seasonal waxed paper, and fill with these delectable sweets.
Place chocolate in a medium-size bowl. In a small saucepan, over medium-high heat, bring cream to a simmer; pour hot cream over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Whisk in vanilla and salt. Pour into a pie plate and let cool 10-15 minutes. Cover with plastic wrap and refrigerate until completely set, about 3 hours.
Place cocoa powder into a second pie plate. Using a melon baller or 1-inch ice-cream scoop, scoop out some chocolate mixture and roll into a ball. Roll in cocoa powder to cover; then place on a parchment-lined baking sheet. Repeat with remaining chocolate. Refrigerate until set, about 15 minutes.