Begin by heating the heavy cream in a saucepan over medium heat until it simmers. You can also heat it in the microwave if you prefer. Be careful not to let it boil.

Once the cream is simmering, remove it from the heat and pour it over the chopped chocolate in a mixing bowl. If you're using butter for added creaminess, add it now. Let the mixture sit for about 5 minutes to allow the chocolate to melt.

After the chocolate has softened, stir the mixture gently until it's smooth and fully combined. If you added butter, verify it's melted and mixed in completely.

Cover the bowl with plastic wrap and refrigerate the mixture for 1 to 2 hours, or until it's firm enough to scoop.

Once set, use a small scoop or spoon to portion out the chocolate mixture into mounds. If the mixture is too soft to handle, chill it for an additional 20-30 minutes.

Roll each mound into a ball between your palms. If the mixture is sticky, you can dust your hands with cocoa powder to help prevent sticking.

Finally, roll the truffles in cocoa powder, sprinkles, or any other toppings of your choice to coat them evenly.

For a successful truffle-making experience, keep in mind that the quality of chocolate you use will greatly affect the flavor of your truffles.

Additionally, be sure to allow the truffles to come to room temperature before serving for the best taste and texture. If you're feeling adventurous, try experimenting with different flavorings, such as almond extract or even flavored liqueurs, to create unique variations of your truffles!