Add the chopped chocolate and heavy cream to a double boiler over medium heat. Stir occasionally until fully melted and combined.
Remove the melted chocolate mixture from the stove and transfer it to a small dish. Chill in the fridge for 1 hour.
Using a small 1-tablespoon cookie scoop, scoop the chilled mixture into small balls and place them on a parchment-lined baking sheet. Chill the truffles in the fridge for another 15 minutes.
Prepare your desired toppings in small bowls. Coat each truffle with a topping, roll into a ball, then roll in the topping again.
(Coating the truffles with toppings before rolling helps prevent the chocolate from melting on your hands.)
Place the finished truffles on a serving dish and serve. They will firm up to the perfect truffle consistency as they sit at room temperature.