Step 1

In a medium sized, microwave safe bowl, combine chopped chocolate and heavy cream. Microwave on high heat for 30 seconds. Take the bowl out and stir the mixture. Microwave in 10 second intervals, stirring after each burst, until completely melted and smooth.Double broiler (bain-marie) method instructions: Select a pot and a bowl where the bowl fits in the pot with at least 2 inches of space between the bottom of the pot and the bowl. Fill the pot with 1 inch of water, and heat until it's warm and steaming, but not bubbling. Add your chopped chocolate and heavy cream to a medium sized, heat safe bowl. Place the bowl in the pot, making sure the water doesn't come in contact with the bowl. Gently heat, stirring often, until the mixture is melted and smooth.

Step 2

Cover the chocolate and cream mixture with plastic wrap touching the surface of the mixture, and refrigerate for at least 2 hours. Once the mixture has hardened, scoop into roughly 1 tablespoon portions. Use your hands to roll into smooth, round truffles.

Step 3

Roll in your desired toppings, or serve plain!