Chop the chocolate bar into small pieces and place in a small heat-proof bowl.

Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour hot cream over the chocolate pieces and trap the heat by covering the bowl with a plate or lid.

Allow the chocolate to melt in the hot cream for several minutes, then whisk or stir the mixture until smooth and combined. Mixture will transform into a glossy chocolate ganache (mixture will seem to separate at first, but will come together into gorgeous ganache.) If all of the chocolate has not melted, microwave the mixture for a few seconds at a time and stir again until smooth.

Add the raspberry extract and whisk until well combined. Cover the ganache with plastic wrap and chill in the refrigerator or freezer for about 2 hours.

Scoop 1 tablespoon size scoops of the raspberry truffle ganache and roll into balls between your hands. Set the truffles on a parchment paper-lined sheet back and chill for a minimum of 30 minutes longer.

Meanwhile, melt the dark chocolate wafers in a heatproof bowl. Microwave for 20 seconds at a time, stirring between each interval, until smooth and melted through.

Working quickly with one truffle at a time, use a fork to toss a chilled truffle in the melted chocolate. Coat on all sides and lift from the chocolate. Tap the fork gently to shake off any excess chocolate and then place the dipped truffle on a sheet of parchment paper (use a toothpick or a second fork to help transfer the truffle from the dipping utensil.)

Immediately sprinkle with colorful nonpareils (sprinkles).

To make the truffles with a white chocolate drizzle, simply follow the same steps outlined above to melt the white chocolate wafers. Transfer melted white chocolate to a piping bag or small ziploc baggy. Snip the corner off of the baggy and drizzle the white chocolate back and forth over the top of some (or all) of the dipped and set truffles. You can even top the white chocolate drizzle with sprinkles if you’d like.