Melt the Chocolate Base by placing a heat-safe bowl over a pot of simmering water. Add chocolate chips and butter, stirring until melted and smooth (5-7 minutes). Let cool slightly, then mix in heavy cream.

Chill the Mixture in a shallow dish covered with plastic wrap for at least 1-2 hours until firm enough to scoop.

Shape the Truffles by scooping small portions of the mixture and rolling into balls. Place on a lined baking sheet.

Decorate by melting additional chocolate or preparing cocoa powder. Coat each truffle and return to baking sheet to set.

Add the Candy Eyes by gently pressing them onto each truffle while the coating is warm. Let set for 10-15 minutes at room temperature.

Serve and Enjoy by transferring to a serving platter and dusting with more cocoa or sprinkles.