For chocolate, I use all the same kind or a mixture. The last batch I made was with Baker's semi-sweet chocolate and some Hershey's kisses. I'm sure if you use Sharffen Berger, Ghiardelli, or Guittard chocolates, you'll get an even better truffle, but why bother when common chocolate gives such wonderful results?
3 oz chocolate
1/2 (1/4 c) stick of butter
2 T heavy (whipping) cream
7 T powdered sugar (may need a bit more or less; check after 6 T)
1-2 T finely chopped nuts.
To roll in: finely chopped nuts, chocolate (or colored) shot, cocoa powder (or Quik), etc.
Chill until very firm. 4-8 hours.
Scoop out small amount (1 - 1 1/2 T is good) and roll in your hands to form a sphere; don't have to be perfect - - these are hand-made, after all! The warmth of your hands will be enough to melt the surface of the candy so whatever you roll the balls in will adhere.
Store covered in the refrigerator. Remove from refrigerator 2 hours before serving time.
Notes: (1) I am not a particular fan of rolling the truffles in regular cocoa powder. It isn't sweet enough. Nestle's Quik is better, but I still like nuts best of all (but not if there are nuts in the truffles). (2) Nor am I a fan of chococate shot (also called jimmies) - I haven't found any yet that don't have a chalky, artificial taste; ugh! (3) I have a bunch of other truffle recipes and will get them up here as soon as I can, including chocolate chip cookie dough. Patience!