1. Using a small spoon, scoop out a walnut-sized ball of ganache from the bowl. The texture of the ganache should be firm enough to scoop, but still a bit soft and not entirely hard. It should form a ball in the bowl of the spoon fairly easily and not crumble or break apart.
2. Drop the ball of ganache into the mound of cocoa powder in the pie tin, and stir it around so it is covered with cocoa powder. You can do one truffle at a time, or make several balls at a time.
