Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over medium-high heat, stirring frequently, until it starts to boil. Once boiling, immediately remove the cream from the heat and pour over chocolate. Allow the mixture to sit for two minutes. If you are adding liqueurs or other flavors, now is the time to do so.

Gently stir the mixture with a whisk or rubber spatula until the chocolate is completely melted. Allow the ganache to sit until it comes to room temperature and then refrigerate for two hours.

Prepare a baking sheet lined with wax or parchment paper. Using a teaspoon or small cookie scoop, remove ganache and place on baking sheet. (I find it easier to remove all the teaspoons of ganache before I begin rolling, which can be a messy process.) Using your hands, quickly roll the ganache into balls. The chocolate will begin to melt on your hands, so don’t worry if you don’t get a perfectly round shape. Place back onto baking sheet and continue until all truffles are formed.

Refrigerate overnight. Roll in desired coatings and refrigerate until ready to serve.