To make the ganache: begin by roughly chop the chocolate and place in a

medium bowl.

In a small saucepan over medium-high heat, heat the cream until it just begins

to bubble around the edges of the pan. Turn the heat to low and let the cream

sit for 1 minute. (Pro Tip: Don’t walk away and let your cream boil over.)

Pour the hot cream over the chocolate and add the butter. Cover the bowl

with plastic wrap. Let sit for 90 seconds. Remove plastic and whisk the

chocolate and cream together until completely incorporated and silky

smooth. Let cool at room temperature.

Once cooled, cover with plastic wrap and chill for at least 4 hours or overnight.

To roll truffles: use a small cookie scoop or a tablespoon to extract a small

amount of ganache. Gently roll the ganache between your hands to form a

ball.

Roll the truffle in whatever toppings you desire. I love sprinkles, finely chopped

nuts, and cocoa powder with a pinch of chile powder in it. Place truffles onto a

plate and chill until ready to serve