Grease a small 12-cup truffle mold (the sort that takes about 1 teaspoon in each cavity).
Place all ingredients into a heatproof cup with a pouring lip. I find it easiest to do this using coconut oil Pam spray.
Microwave for 30 seconds. Remove and stir well. You want to let all the ingredients melt in the residual heat rather than overcook this mix. If after vigorous stirring for 30 seconds you have chunks of unmelted butter or chocolate, put it back in the microwave in 10 second increments, stirring between cook cycles.
Pour into a small 12-cavity truffle mold. Freeze for 30 minutes before unmolding and for an hour until the truffles set. At this point you can remove and store in a covered container in the fridge. This makes 2 small truffles per serving.