Place chopped dark chocolate pieces in a small heat-proof bowl.

Simmer the cream in a small saucepan, heating just until it comes to a boil. Pour cream over the chopped chocolate and place a large plate or lid over the bowl to trap the heat.

Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed,, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate does not melt all the way.

Place the ganache in the refrigerator or freezer for about 2 hours to firm up.

Scoop tablespoons of the dark chocolate ganache and roll it between your hands to form round balls. Place the formed truffles on a sheet pan lined with parchment paper and place back into the refrigerator to chill for at least 30 minutes longer.

Meanwhile, melt the dark chocolate melting wafers and white chocolate melting wafers in separate bowls. Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.

Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.

Coat half of the truffles with dark chocolate coating and half of the truffles with white chocolate coating. Allow chocolate to set.

Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.