Finely chop the bittersweet or semi-sweet chocolate and place it in a medium mixing bowl. Add the cubed unsalted butter.

Heat 1/2 cup of heavy cream in a small saucepan over medium heat until small bubbles form around the edges.

Pour the hot cream over the chocolate mixture and let it sit for 1-2 minutes to allow the chocolate to melt.

Stir the mixture gently until completely smooth. Heat in the microwave if needed to melt stubborn lumps.

Transfer the smooth ganache to the refrigerator and chill for 1-2 hours until firm enough to scoop.

Line a baking sheet with parchment paper. Portion out the chilled ganache using a small cookie scoop.

Roll each scoop of ganache into a smooth ball. If too sticky, refrigerate briefly before rolling.

Coat each truffle in cocoa powder, chopped nuts, or shredded coconut, ensuring they are fully covered.

Set the coated truffles back on the baking sheet and let them sit for a few minutes to allow coatings to set.