Place the chocolate chips in a medium, heat-proof bowl.
In a small saucepan, heat the heavy cream over low-medium heat until it just begins to simmer around the edges.
Do not let it boil.
Pour the hot cream directly over the chocolate chips.
Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt.
Whisk the mixture gently, starting from the center and working your way out, until a smooth, glossy ganache forms.
Allow the ganache to cool slightly, then cover and refrigerate for 2 hours, or until firm enough to scoop.
Line a baking sheet with parchment paper. Scoop teaspoon-sized portions of the chilled ganache and quickly roll them into balls between your palms.
Roll each ball in your desired coating until fully covered and place it on the prepared baking sheet.
Refrigerate the finished truffles for at least 1 hour to set completely. For the best texture, allow them to sit at room temperature for 10 minutes before serving. Store in an airtight container in the refrigerator for up to one week.
Add a splash of flavor by stirring in ¼ teaspoon of vanilla, peppermint, or almond extract into the ganache after it becomes smooth.
