In a medium sauce pan heat cream over medium heat. Once you see steam rising from surface of the cream...just before it comes to a boil...remove from heat and place finely chopped chocolate into cream.
Let sit for one minute then stir with a whisk to incorporate.
Continue to stir until chocolate is smooth.
Stir in liquor or flavoring.
Pour into a 8x8 baking dish. Cool to room temperature. Place in refrigerator to chill overnight.
Using a small cookie scoop, scoop enough chocolate to make a 2 inch ball.
Place on a parchment lined cookie sheet. Place back in fridge for 30 minutes.
Remove and roll into smooth balls. **(The heat from your hands will begin to melt the chocolate so be careful not to handle too long)
Embellish with crushed candies, sugars or mini marshmallows and place in a mini cupcake liner.
Insert a decorative paper straw for stirring.
Place finished truffles in fridge until ready to use.
Stir in hot milk or coffee and enjoy!