Step 1

Add the cocoa powder to a small bowl. Make a well in the center. Pour in the milk and maple syrup. Stir with a fork until all of the cocoa powder is fully incorporated. (It takes some effort and patience. See Notes!) Chill the mixture for 30 minutes.

Step 2

Line a baking sheet with wax paper or parchment paper.

Step 3

Roll the chilled chocolate mixture into 16 balls. (If the mixture sticks to your hands, wipe them with a very lightly moistened paper towel in between rolling each one.) After rolling each one, place onto the prepared baking sheet.

Step 4

Coat the truffles, if desired (see Notes!), before transferring to an airtight container. Refrigerate until ready to serve.