Combine Chocolate and butter into heat proof bowl. In a microwave safe measuring cup or bowl, heat heavy whipping cream for 45 second, or until hot. Pour over chocolate and mix until chocolate is melted.
Once thoroughly melted and mixed, pour into aluminum lined pan and place in refrigerator or freezer until firm. Once firm, scoop out 1-inch thick balls, and roll to smooth. Place on parchment lined baking sheet and put back into freezer until firm.
Once firm, melt green candy-coating chocolate, in 30 second increments, stirring after each. Completely cover truffle in chocolate, shaking off any extra chocolate, and place a heart sprinkle in center on top. Place on parchment lined baking sheet to harden.