Chop the dark chocolate finely and place it in a heatproof bowl.
Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
Pour the hot cream over the chopped chocolate and let it sit for a few minutes.
Stir the mixture until it becomes smooth and glossy.
Cover the bowl and refrigerate the ganache for about 1–2 hours or until firm.
Scoop out small portions of the ganache and roll them into balls.
Roll the truffles in cocoa powder, chopped nuts, or coconut.
Place the finished truffles on a parchment-lined plate and return them to the refrigerator to set.
