Place chocolate, cream, and butter in a microwave-safe bowl. Microwave on high in four 30-second bursts, stirring between each.

Cover the bowl and let stand for 5 minutes, then stir until smooth and fully melted. This forms a chocolate ganache.

Refrigerate the ganache for 6 hours until firm. Do not freeze.

Chill a plate or tray in the refrigerator for placing rolled truffles.

Prepare coatings in small bowls.

Scoop 1 tablespoon of ganache, use a teaspoon to transfer to your hands, and quickly roll into a ball. Place on the chilled tray.

Chill hands as needed using a cold pack to prevent melting.

Once all truffles are rolled, coat them in cocoa powder or desired toppings.

Serve at room temperature for the best creamy texture.