Place the chocolate chips in a small-medium heat resistant bowl and set aside.  Next, in a small, heavy bottomed saucepan, bring your cream *just* to a boil.  Pour the hot cream over the chocolate chips and let this sit for a few minutes, until the chocolate is melted.

Using a whisk, gently stir the cream and the chocolate together until thick and smooth.  DO NOT OVERMIX– this could cause the ganache to separate.

Once the ganache is mixed, cover it with plastic and let it set in the fridge for a minimum of 2 hours or overnight. (Depending on the shape of your container, your ganache might take longer than 2 hours to set - it should be firm and cold when it's ready.)

Once the ganache has set, chop the almonds, sift the cocoa (with the icing sugar, if desired), and boil some water.

Dip a melon baller in the boiling water for a few minutes; quickly remove it, dry it completely with your wash cloth or towel, and use it to scoop truffles out of your chilled ganache onto wax paper.  Every 2-3 truffles, re-heat your melon baller in the water, drying it well before use again. 

Once all of the truffles have been scooped out, if they’re getting a bit soft, pop them in the fridge for a while to firm up.

Quickly reshape any truffles that are a little bent out of shape with your fingers (taking care not to overwork them), and then roll them in chopped almonds or the cocoa/icing sugar mixture.

Store in the refrigerator.