For the Truffles:
In a large microwave safe bowl add the heavy cream, chocolate and butter. Heat 1 minute and 30 seconds, stir until smooth, shiny and all butter is melted. Cover and chill in the refrigerator 4 hours or until firm enough to roll. Roll into 1-inch size balls; place on a cookie sheet lined with wax or parchment paper. Refrigerate an additional 1 hour or until firm.
TIP: To make forming the truffles into balls I started with a small cookie scoop that lend a 1-inch ball.
For the Chocolate Coating:
In a medium microwave safe bowl add the chocolate and shortening. Microwave on high in 30 seconds intervals, stirring between each, until melted and smooth (about a total of 1 minute and 30 seconds).
Use a fork, dip each ball in the melted chocolate mixture. shake off excess, and place on a cookie sheet with wax or parchment paper. Place in the refrigerator to harden (about 15 minutes). Store in an airtight container on the counter (NOT IN THE REFRIGERATOR) up to 2 weeks.
For the Optional Toppings:
Add a touch of Valentine's Day to these truffles with melted candy! Melt candy, pour into piping bags or zip top bags. Snip the end or corner and in a back and forth motion add color to your truffles. While the candy is still wet add sprinkles!