Ingredients
Chocolate semisweet / milk 4 ounce/ 113 gms
Whip/ Heavy cream 1/3rd cup
Unsalted Butter 2 1/2 Tbsps
Coatings : cocoa powder, shredded coconut, granulated sugar, chopped and crushed nuts.

Method:
1) Heat the whip cream till almost boiling in a heavy saucepan.
2) Chop the chocolate finely. Keep it in a bowl. Pour the hot cream over it. Add the butter. Let stand for 5 mins. Mix well till well blended.
3) Let it cool ( or you may refrigerate it) till is cool enough to mould. Approx 50-60 mins. Make round balls using a melon scooper or teaspoon. Roll into balls between lightly buttered hands. Coat with cocoa or finely crushed nuts or granulated sugar or shredded coconut.
Chill at least 30 minutes before serving.
Store in airtight container in refrigerator up to 2 weeks.

Variation

White chocolate truffles
Substitute 4 ounces premium white chocolate and 1/4 tsp vanilla extract for semisweet chocolate in recipe above. Proceed as directed.