PREPARATION:

1. Melt two-thirds (24 ounces) of the chocolate chips with the butter in a glass bowl over a double boiler. Stir until smooth.
2. In a separate small pot, heat up the heavy cream and corn syrup over medium-high heat for 5-6 minutes. Remove from the heat and add to the bowl with the melted chocolate and butter. Mix and cover with plastic wrap and refrigerate for 45 minutes-1 hour, or until the chocolate reaches the consistency of peanut butter.
3. Using a mini ice-cream scoop, scoop small chunks of chilled chocolate and line them up on a lined baking sheet. Once all the chocolate is scooped out, chill in the refrigerator for 15-20 minutes, for the chunks to harden.
4. Melt the remaining 12 ounces of chocolate, pour into another bowl and let cool slightly. Melt the 12 ounces of white chocolate, pour into a bowl, and let cool slightly. Pour your toppings into shallow dishes.
5. Remove chilled chocolate chunks from the refrigerator and shape the chunks into round balls or the shape of your choice.
6. Using a toothpick, dip the truffle into the cooled melted chocolate (dark, white, or pink or red colored candy melts) and then roll it and coat it in the topping of your choice. Let the topping set on each truffle, about 20 minutes. Alternatively, after dipping the truffle into the cool melted chocolate, wait 20 minutes, drizzle the opposite chocolate on top of the truffle. Serve chilled or at room temperate and enjoy!