Pour 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.)