For the Chocolate Truffles

• Add the chopped chocolate and heavy cream to a double boiler over medium heat. Stir occasionally until it is all melted together.
  8 oz (227 g) semi-sweet or dark chocolate bars, chopped, ½ cup (120 ml) heavy cream
• Remove the melted chocolate mixture from the stove and transfer it to a small dish. Chill the chocolate for 1 hour in the fridge.
• Using a small 1 tablespoon cookie scoop, scoop the truffles into small balls onto a small parchment paper lined baking sheet. Return the truffles to the fridge to chill for an additional 15 minutes.
• Add the toppings you want to use to small bowls. Cover a truffle with a topping, then roll into a ball, then roll in the topping again.

  (It really helps to coat the outsides with the toppings before attempting to roll them into balls so the chocolate doesn't melt all over your hands.)
  cocoa powder, crushed freeze dried strawberries & raspberries, sprinkles, etc. for topping
• Place the finished truffles on a serving dish and serve!

  (They will be soft right after rolling them, but as they sit at room temperature they will firm up a little more into the perfect truffle consistency.)