Step 1

Finely chop the chocolate. Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.

Step 2

Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until steaming.

Step 3

Cover the chocolate in the cream to melt. Pour the hot cream over the chopped chocolate and set aside for 5 minutes.

Step 4

Whisk until smooth. Whisk the cream and chocolate together until smooth and shiny.

Step 5

Pour the ganache into a shallow pan and refrigerate for 30 minutes. Pour the ganache into a shallow pan or baking dish, such as an 8x8-inch baking dish. Refrigerate until firm, about 30 minutes.

Step 6

Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into 1-ounce portions (about 2 tablespoons each). Roll the balls between gloved hands until smooth and place on a plate. Refrigerate for a few minutes while preparing the coatings.

Step 7

Coat the truffles. For best results, pour the coatings into small dishes or bowls. Dip and roll the truffles in the coatings.

Step 8

Storing and serving the truffles. These truffles keep best in the refrigerator. Remove from the refrigerator about 30 minutes before serving.