• In a small saucepan, heat the heavy whipping cream over medium heat, stirring frequently, until it just begins to simmer. Do not let it boil.
• Add the butter and stir until melted. Remove from the heat, add 8 ounces of the white chocolate, and stir until completely smooth.
• Transfer the mixture to a small bowl. Let it cool, then refrigerate for about 2 hours, or until firm enough to scoop.
• Scoop the mixture into 1-inch balls and roll until smooth. Place the truffles on a wax paper-lined baking sheet and freeze for 30 minutes.

To make Mummy:

• Melt 4 ounces of white chocolate in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth.
• Transfer the melted chocolate to a small resealable plastic bag and snip a tiny corner.
• Pipe thin strips of chocolate over the chilled truffles to resemble mummy wrappings.
• Attach the candy eyes before the chocolate sets. Refrigerate until firm.

To make regular truffles:

• Melt the remaining 8 ounces of white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth.
• Dip each chilled truffle into the melted chocolate, allowing the excess to drip off.
• Place the coated truffles on wax paper and immediately sprinkle with the white jimmies.
• Refrigerate until the chocolate is completely set before serving.