Place the chocolate in a large bowl.
Place the cream in a sauce pan over medium heat. Cook for 2-3 minutes or until cream is steaming, but not boiling.
Pour the cream over the chopped chocolate. Let the mixture sit for 3 minutes.
Stir the cream and chocolate together until a smooth and shiny ganache forms. If you have any lumps of chocolate in your ganache, you can microwave the bowl of chocolate for 20 seconds, then stir again until smooth.
Cover the chocolate mixture and refrigerate for at least 1 hour, or until firm.
Scoop out 1 1/2 tablespoons of the chocolate mixture and roll it into a ball. Repeat with the remaining chocolate. If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. I recommend using gloves as your hands will get dirty!
Roll the balls of chocolate in the toppings of your choice. Place the truffles on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
Store your truffles in the fridge, and place the truffles at room temperature for 15-20 minutes before you plan to serve them.