Begin by measuring out your dark chocolate, unsalted butter, and whipping cream, and place them in a microwave-safe bowl. Heat the mixture in the microwave at 50% power for 2 minutes, stirring halfway through. Continue microwaving in 30-second intervals until the chocolate is 80% melted, achieving a smooth, glossy ganache.

Once your chocolate mixture is fully melted, allow it to cool at room temperature for about 1 hour until it thickens slightly. After that, transfer the bowl to the refrigerator and chill for an additional hour.

Remove the ganache from the refrigerator and use a small scoop or spoon to portion out the mixture. Roll each scoop into round balls with slightly warmed hands.

Prepare your desired toppings. Immediately roll each truffle in the coating of your choice, pressing gently to ensure it adheres.

Layer your finished chocolate truffles between sheets of parchment paper in an airtight container. Store them in the refrigerator for up to one week.