Place all ingredients in a pot and melt together on low heat. Stir to combine.

Let ganache mixture cool down at room temperature for roughly 2-3 hours then chill it in the fridge until stiff enough to scoop but not too hard.

Make small scoops, about 2 tablespoons each. Place on a baking tray in the freezer for one hour.

Remove scoops from the freezer and roll into balls.

Roll in your choice of topping: Crushed peppermint candy, cocoa powder, cinnamon, mini marshmallows (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls).

Store the truffles in a container at room temperature or in the fridge. Either is fine. They will keep fresh for 1 week at room temperature and 4 weeks in the fridge.