Place the chocolate in a medium bowl.

In a small saucepan, heat heavy cream over medium heat just until boiling point. Pour it over the chocolate. Let it sit undisturbed for two minutes, and then slowly mix with a spatula until smooth.

Pour the mixture into a shallow dish (I used 8x8in (20x20cm) baking pan) and chill for at least 2 hours in the fridge, or until set.

Place the M&M’s® in a small ziplock bag and crush it with a rolling pin until desired fineness. I like it pretty fine with some colorful specks.

Using a medium cookie scoop, form the chocolate mixture into 1.5-inch (about 3.5cm) balls. (Tip: At this point, I like to freeze the truffles for about 10 minutes before rolling between your hands to smooth out. This way the truffles aren’t gonna melt between your palms.) And then roll truffles in crushed M&M’s®.

Keep refrigerated for up to 5 days. Bring it to room temperature before serving.