Instructions

1. In a small saucepan, bring the cream to just a simmer.
2. Add the butter and stir well until melted.
3. Place the chocolate in the cream mixture and stir until smooth.
4. Pour into a bowl and refrigerate the chocolate mixture for one hour until slightly firm.
5. Using a 1-inch teaspoon measuring tool, portion the truffle mixture out and roll into balls.*
6. Immediately roll each ball into your choice of sprinkles, nuts, chocolate or candy canes to coat.**
7. Place truffles on a parchment-lined baking sheet and refrigerate for one hour or longer to set.
8. Remove from baking sheet and place each truffle in a fluted candy paper cup.

Notes:  

*If chocolate balls become hard before rolling, re-roll as you coat each one to ensure toppings will stick.

**Using two small spoons to roll the chocolates helps to coat with toppings on all sides.