In a large saucepan, over very low heat, melt the chocolate chips with the sweetened condensed milk. Mix well with a spatula to combine.
Remove from the heat and stir in the almond extract, if using.
Place the chocolate mixture in a parchment paper–lined loaf pan or shallow bowl and cool completely to room temperature.
Using a small melon baller, scoop out the truffle mixture and mold into 1-inch balls. If you don’t have a melon baller, use your hands.*
To coat the truffles, fill small bowls with toppings, and then roll the truffles in the toppings to coat.
Transfer the truffles to paper cupcake liners and refrigerate until ready to serve.
*Note that the truffle won’t be as smooth.
