Using an easy method from Pete's Chocolate Co. in Detroit, you can make a dazzling array of rich, creamy chocolate truffles. (Note: The yield varies depending if you use bittersweet, milk or white chocolate, so read the recipe carefully before starting . And know that you can double it if desired.)
You can use bittersweet, milk or white chocolate--but the amount varies because each melts to a different consistency. For every 1/2 cup cream, use 150 grams bittersweet chocolate (yield: about 16 truffles), 300 grams milk chocolate (yield: 26) or 410 grams white chocolate (yield: 32). For shopping reference: Good-quality bars such as Lindt or Ghirardelli weigh about 100 grams, but an inexpensive digital scale makes precise measuring a breeze. (Pete says to avoid anything with artificial flavors or fillers like vegetable oil. Stick with Lindt or Ghirardelli and you'll be fine.)
A pure chocolate truffle is pretty perfect, but you can personalize them by mixing in an extra ingredient for texture or flavor. Some ideas: finely chopped toasted nuts; minced dried fruit or crystallized ginger; a liqueur, such as kahlua (1 tablespoon); a baking extract, such as peppermint (1/4 to 1/2 teaspoon); a spice, such as cayenne, cinnamon, minced fresh rosemary or sea salt.