Finely chop the chocolate and place it in a heatproof bowl. Heat the heavy cream until it simmers and pour over the chocolate. Let sit for 5 minutes, then stir until smooth.

Cover the ganache with plastic wrap and refrigerate for 1 to 2 hours.

Scoop out small portions of ganache and roll into balls the size of a ping-pong ball, placing them on a parchment-lined baking sheet.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Optional: mix in food coloring.

Dip each truffle into the melted white chocolate and place back on the baking sheet.

Before the white chocolate hardens, place candy eyes on each truffle. Drizzle with more colored chocolate for decoration if desired.

Allow the truffles to cool completely at room temperature or in the fridge for 15 to 20 minutes before serving.