Pour 16 oz chocolate in a medium sized bowl. Set aside. {Note: if you want to add extracts or flavorings, add them to the chocolate in the bowl. Here are some ideas: 1/2 tsp almond, cherry or raspberry extract, 1 drop of lemon or peppermint essential oil, etc.}

Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.

Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.

Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache!

Refrigerate until solid, about 2-3 hours. (The ganache can be made days in advance too, and just stored in the fridge until you're ready to shape into truffles.)

Combine ingredients in a small bowl {remember- you'll be dipping truffles in this chocolate, so it's best to use a smaller, deeper bowl.}

Microwave on high for 1 minute. Stir gently. Microwave another 15-45 seconds, until mixture is melted and smooth when stirred.

I topped mine with drizzled white chocolate and more semi-sweet chocolate. If you'd like to do this as well, put 1/4 cup chocolate chips in a small ziplock bag. Microwave about 1 minute, until melted. Snip a tiny corner off the bag.

Put a plate or a quarter cookie sheet in the freezer for a few minutes. Take out and cover with a piece of parchment.

Using a melon-baller, scoop out balls of hardened ganache. Try to keep the balls as round as possible. It's okay to have a flat side since you'll need to set the truffles up after dipping them. They don't have to be perfect though, since you'll be covering them with chocolate.

Dip the truffles in the dipping chocolate and then transfer dipped truffle to chilled plate/ tray. Top with festive Halloween sprinkles, if desired.

When they're all dipped, add Halloween sprinkles and/or chocolate drizzle on top. Cool completely and ENJOY!