1. Pour the heavy cream into bowl and microwave in 30 second increments, stirring in between, until the heavy cream is nearly boiling, around 200°F.
2. Add the chocolate chips to the cream and stir until the chocolate is melted and smooth. Chill in fridge for 15 minutes.
3. Using the tempered chocolate, spoon a bit of chocolate into the mold and paint the sides of the mold with chocolate. Chill until set.
4. Spoon the ganache into a piping bag or a ziplock baggie and cut the tip. Take the molds out of the fridge and pipe in a dot of ganache in the middle of the mold, tapping the mold lightly to eliminate any air bubbles. Place back in the fridge for ten minutes to set.
5. Spoon the rest of the chocolate onto the molds. Using a spatula, run the chocolate off the molds. Let set in fridge for 15 minutes to completely harden.
6. Once the truffles are hardened, gently unmold the truffles.

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