Place the chocolate, cream, and butter in a microwave safe bowl. Heat on 50% power for 2 minutes, then stir. Continue heating for another 1 minute, or in 30 second intervals, until the chocolate is about 80% melted.
Stir until the chocolate is fully melted and smooth. Let it cool at room temperature for about 1 hour, then place it in the refrigerator until firm enough to handle, about 1 more hour.
Scoop the chocolate mixture in tablespoon portions and roll them between your palms to shape into balls. It is fine if they look a little uneven, that adds to their homemade feel. Roll each truffle in your chosen toppings right away, since the warmth of your hands will slightly melt the surface and help them stick. This step can get messy, so keep a damp cloth nearby to wipe the chocolate from your hands.
Arrange the truffles in an airtight container, placing parchment or waxed paper between the layers. Store in the refrigerator for up to 1 week or freeze for up to 3 months. Let them sit at room temperature before serving.
