Place chocolate in a large mixing bowl. Do not melt the chocolate.
Bring cream to a light boil in a heavy saucepan.
Pour boiling cream over the chocolate and keep stirring until all the chocolate has melted.
Add infused butter and stir well. The ganache will thicken as you whisk.
Stir for several minutes until very smooth.
Cover the bowl of ganache and freeze for about 1 ½ – 2 hours.
Use a small scoop to form 2,54 cm round balls. You can use a soup spoon, ice cream scoop, or melon scoop.
Roll the balls in sprinkles, crushed nuts, or coconut, or you can dip them in more chocolate.
Place them in a storage container and refrigerate.