Bring a bot of water to a simmer over medium heat. In a bowl, combine the chopped chocolate, butter, heavy cream, salt, and paprika. Stir the mixture when it starts to melt. Once smooth, remove from the heat. Let it cool slightly then cover with plastic wrap. Refrigerate until it sets and solidifies.

Once the ganache sets, take a small portion scoop and create even size balls. Roll the balls in your hands to help smooth out some of the lines. Place it on a parchment lined sheet pan and set aside. If it's particularly warm that day, place the truffles in the refrigerator until you're ready for the next step.

Melt the white chocolate coating in a double boiler until smooth. Take it off the heat. With a fork or enrobing fork, cover each truffle generously with the coating. Tap off the excess and and let it harden on the sheet pan. You can finish the truffles off with a bit of paprika.