1. Line a sheet pan or a large plate with parchment paper. It will help if the pan/plate can easily fit into your fridge or freezer, as you will be popping it in to harden the chocolate later.

2. Add all ingredients (except chocolate and flaky salt) to a small mixing bowl. Stir well to combine. The mixture will be thick, like cookie dough.

3. Use a small cookie scoop, a tablespoon, or just your fingers, and portion the dough into 18-20 balls. Roll between your palms to create smooth spheres and place them onto the parchment lined pan.

4. Transfer your pan of cookie balls into the fridge or freezer (either works) just to quickly chill them for a few minutes while the chocolate melts. This step isn't totally necessary, but does make the chocolate-dipping process a little bit easier. You can skip it if you don't have space in your fridge/freezer!

5. Put chocolate into a microwave-safe bowl or glass measuring cup, and cook in 20-second increments until chocolate is melted, stirring in between. This usually takes me between 80 and 120 seconds in the microwave. Alternately, you can melt it on low heat on the stove in a double boiler or a glass bowl resting over a small pot of simmering water.

6. Remove the cookie dough balls from the fridge and dunk in the melted chocolate. Use a spoon to coat the balls, then a fork to lift each one out, shaking the fork a little to let excess chocolate drip off the truffle before placing each one back on the parchment. Repeat until finished. Top each truffle with a tiny pinch of flaky salt, if desired.

7. Transfer the pan back to the fridge or freezer for 2-5 minutes to let chocolate harden, or let sit at room temperature for 15-30 minutes to harden. Eat immediately, or store leftovers in the fridge for up to 1 week.