Put the ingrediants in a bowl or large measuring cup.
Microwave the ingrediants until the butter melts and the chocolate chips become soft enough that you can mush them with a spoon. Chocolate chips don't lose their shapes with heat, so you will have to stir them occasionally as a test.
Mix the ingrediants thoroughly.
Pour and/or spoon the truffles into moulds. These can be miniature muffin cups in trays. You can also use the plastic supports that some chocolates come in, if they are about the right size and shape.
Sprinkle the toppings on the truffles. I like to find several kinds and do a few truffles with each. Possible toppings include shreaded coconut, chopped nuts, and sprinkles.
Leave the truffles on the counter to cool. It will be some hours before the grow hard again.
You can use 12 oz. (375 g) baking chocolate instead of chocolate ships. If you do, you should chop it up into pieces so that it will melt more quickly. Use a big knife for this becuase chocolate doesn't chop easily.
Don't sprinkle icing sugar into the truffles as a topping. If you do, the chocolate mixture will absorb it and it will look like there is nothing on top. The same thing applies to white sugar and cocoa powder.
Instead of spinkling toppings on the truffles, you can push a single maraschino cherry half way into the chocolate. One downside of this is that the resulting truffles do not stack well.