Place the chocolate in a medium bowl and set aside.

To form the ganache, heat the cream in a small saucepan over medium-high heat.  As it begins to simmer, whisk in the malt powder, stirring until evenly combined.  Once the cream has come to a boil, remove from heat and pour over the chocolate.  Allow the mixture to sit for 2 to 3 minutes.  With a heatproof spatula, stir until the chocolate has melted completely and the mixture is combined.

Allow the ganache to cool slightly, then cover the bowl with a towel and chill in the refrigerator for 3 hours or overnight.

In a small bowl, whisk the cocoa powder and malt powder for the topping.

Use a tablespoon to scoop out some ganache and quickly roll into a ball.  Body heat will cause the ganache to start melting quickly; kitchen gloves will provide a barrier and make the rolling process easier.  Toss in the topping and set aside.  Repeat until all of the chocolate has been used.

The truffles will soften as they warm, so keep them refrigerated before serving.