Chop the chocolate up into tiny pieces, the smaller the better, and place in a heatproof bowl.

Bring the cream to a simmer in a saucepan.

Pour the warm cream over the chopped chocolate and add the butter (if using). Leave it to stand for 2 to 3 minutes.

Gently stir the mixture until the chocolate is completely melted.

Place the mixture in the fridge to set - around 2 hours. To speed up the setting process, transfer the mixture to a wider but shallower tray/tin.

Prepare the toppings by putting them in bowls which you can roll the truffles through.

Take the set truffle mixture from the fridge and scoop it out and roll it into truffle sized balls. Tip: if you have a small enough ice cream scoop use this, if not use gloves. If you have neither, it's time to get your hands all chocolatey (I can think of worse things!) Try and keep your hands cold if you can.

Roll each truffle in your choice of topping until they are completely covered.

Truffles taste best when they are eaten at room temperature.