Coarsely chop the chocolate into little pieces with a serrated knife.

Place it in a heatproof bowl and set it aside.

Place the cream in a heavy saucepan over medium-high heat. Bring it to a boil stirring it as needed.

Once the cream boils remove it from the heat and pour it over the chocolate.

Give the bowl a little shake and let it sit for five minutes. I know it's tempting but don't stir the chocolate yet because doing so will cause the ganache to cool too quickly and it will be grainy. Let it sit for five minutes and then stir.

Stir it gently so you don't create air bubbles.

Place plastic wrap on the ganache so it's touching the top of the chocolate.

Let it rest for 12 hours before you make the truffles.

Scoop the chocolate out with a small melon baller and roll into balls.

Dip the truffles into the topping. These were rolled into Jimmies. If the truffles get soft, you may want to stick them in the fridge for a few minutes to firm up.

Once the truffles are rolled, package them up and give them away!