Toppingsas desired (about 1/2 cup crushed candy - like Ganong Chicken Bones - or nuts, or 1/3 cup unsweetened cocoa powder)
Bring cream and butter to a gentle simmer in a saucepan over medium heat.
Place chocolate in a large heatproof bowl. Pour hot cream mixture over top and stir until chocolate is completely melted. Let cool to room temperature, about 1 hour, before refrigerating until firm enough to handle, about 1 hour more.
Scoop chocolate mixture by tablespoonfuls and roll between palms to form balls. It's ok if they're lumpy, that's part of the homemade charm. Roll the truffles in desired toppings immediately, as the warmth of your hands will have melted the surface enough to make things stick. (This part is messy, have a wet cloth nearby to wipe chocolate off your hands.)
Layer truffles between sheets of parchment or waxed paper in an airtight container for up to one week or freeze up to 3 months.