1. Place the chopped chocolate in a small mixing bowl
2. Heat the heavy whipping cream until hot. Pour over the chocolate, stir to combine, and cover the bowl with plastic wrap. Allow to rest 5 minutes and then stir to combine until smooth. Microwave in 15 second increments if the chocolate is not thoroughly melted. If you plan to make classic truffles, refrigerate this mixture until firmed but still malleable. Scoop out 2 teaspoon sized balls and roll them in cocoa powder. Refrigerate to firm and then serve at room temperature. 

For peanut butter truffles:

1. Stir the peanut butter into the warm ganache and place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. Place the balls back in the fridge to cool. In the meantime, melt the additional chocolate in a double boiler set over medium-low heat. Roll each chilled ball in the melted chocolate and place on a piece of parchment or wax paper to set. Sprinkle with chopped peanuts and cool completely in the fridge.

For hazelnut truffles:

1. Stir the chocolate hazelnut spread into the warm ganache and place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. Roll each ball in the finely chopped hazelnuts and place in the fridge to set. 

For sea salt truffles: 

1. Sprinkle in a small pinch of salt and stir to combine. Place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. In the meantime, melt the additional chocolate in a double boiler set over medium-low heat. Roll each chilled ball in the melted chocolate and place on a piece of parchment or wax paper to set. Sprinkle with sea salt and allow to firm up at room temperature or in the fridge.