Measure the cream and add enough more cream to equal 3/4 cup.
Add the chocolate chips and butter to the cream.
Microwave for 1 minute.
Set aside for 10 minutes.
Whisk until smooth.
Add the orange extract and Sweet'N Low® to taste.
Cover tightly and place in the refrigerator overnight.
Place parchment or wax paper on the table.
Lightly grease a melon baller.
Scoop the firm ganach out of the bowl with the melon baller, quickly form it into a smooth ball with your hands, and place on the parchment.
Continue until all the ganache is gone.
If ganache gets too soft while you are working just refrigerate it a bit.
When all the truffles have been formed roll them in your chosen garnish.
Store in the refrigerator in an airtight container with parchment between the layers.
Let come to a chilly room temperature before serving.
To Dip Truffles
If you are planning to dip the truffles in melted chocolate melt the chocolate in a double boiler with 1 teaspoon of butter. Put one of the chilled truffles on a toothpick and dip into the melted chocolate. Chill until firm.
Mix some dried orange peel with unsweetened cocoa and a packet of Sweet 'N Low® to bring out the orange flavor in these truffles.