8 ounces dark chocolate bars, not chocolate chips or discs (at least 60%)
1/2 cup heavy or whipping cream
topping such as cocoa powder, sprinkles, crushed nuts, crushed pretzels, crushed graham crackers, or anything else that comes to mind!
Roughly chop chocolate with a knife, starting diagonally, and the chop again, so that the pieces are smaller. Place in a bowl.
Warm up the cream either in microwave or on the stove in a small sauce pan. You should not boil the cream, and if it does start boiling, let a cool for a bit.
Pour the cream over the chopped chocolate and stir until chocolate has melted and it looks like a delicious shiny sauce.
Pour mixture into a shallow pan (8x8 glass dish is perfect), and place in the fridge for 20-30 minutes (you can also place in the freezer for 10-15 minutes).
Remove pan from freezer, and with a small scooper, start scooping the chocolate and placing on a parchment paper lined tray or sheet pan. If you'd like perfect balls, you can rolls them out in your hands (you may want to work with latex gloves).
Each truffle can be left bare, rolled into toppings, or decorated with sprinkles.
Store truffles in the fridge.