Heat to a boil over med-high heat in a small frying pan or sauce pan:
Remove from heat and add:
Stir gently until smooth (this may take a few minutes, especially for the milk chocolate).
For truffles (dipped in non-tempered chocolate – see note below*):
Roll into balls (you can use spoons or a mini cookie scoop to help here). Place ganache balls on a parchment-lined baking sheet. Refrigerate, again, until firm.
Prepare any toppings you might want to use to sprinkle on top of the truffles or roll the chocolate-dipped truffles in. These may include:
Once melted, mix in 1 tsp extra light olive oil. This helps your chocolate to stay looking nice and smooth, since you’re not properly tempering the chocolate (see note below*).
Prepare a new cookie sheet lined with parchment paper to place dipped truffles.
Add toppings now if desired, before the chocolate has a chance to set. If rolling in toffee bits, do that immediately after dipping and use a small bowl for the toffee bits (just keep refilling) since it does tend to get chocolate-covered after awhile.