Place the dark chocolate and butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring in between, until the mixture is smooth and glossy with no lumps. The chocolate should be fully melted and fragrant.
Pour in the honey and stir well until the mixture is shiny and evenly combined, filling your kitchen with a rich, sweet aroma.
Sift the cocoa powder over the melted mixture to prevent lumps, then fold it in gently with a spatula until the mixture is smooth and dark.
Add the rolled oats to the chocolate mixture and stir until everything is evenly coated and forms a thick, cohesive dough. It should hold together when pressed.
Chill the mixture in the fridge for about 10 minutes to make it easier to handle and shape.
Once chilled, scoop about a tablespoon of dough and roll it between your palms into a smooth ball, approximately 1 inch in diameter. Place each ball on a parchment-lined baking sheet.
Repeat until all the mixture is used up, then sprinkle a tiny pinch of sea salt on top of each ball for a touch of contrast.
Refrigerate the fudge balls for at least 30 minutes until they're firm and set. This helps develop their chewy, melt-in-your-mouth texture.
Once chilled, serve these rich, chocolatey bites straight from the fridge. For a glossy finish, you can briefly dip them in melted chocolate again and refrigerate.
