Melt the chocolate using a double boiler.

In a separate saucepan, bring the heavy cream to a boil. Pour the melted chocolate into a mixing bowl, then add the hot cream to the center in three parts, mixing vigorously in the center each time. Once fully combined, add the butter and mix again until smooth.

Refrigerate for 2 hours. Once the ganache is cold and firm, use a spoon to scoop out small amounts and shape into balls. Roll each ball in unsweetened cocoa powder, shredded coconut, or caramelized chopped hazelnuts.