Bring a saucepan of water to the boil, then remove the pan from heat. Pour morsels into a second pan or bowl that will fit over the first pan. The bottom of the second pan or bowl should not touch the hot water. Allow to stand until morsels are melted, about five minutes. NOTE: Do not allow any water to touch the chocolate.
Remove melted chocolate morsels from the double boiler, and dry bottom of bowl with a clean towel. Stir in entire can of frosting until blended. Allow mixture to stand on the counter for 15-20 minutes. Use a small scoop or two spoons to shape small truffle-shaped balls.
Reheat water, then remove from heat. Use a second bowl or pan to melt the buttons or bark, which will take about 5-10 minutes; stir smooth, making sure there are no lumps of unmelted coating.
Cover sturdy trays or baking sheets with waxed paper. Use two forks to dip each truffle into the melted coating, covering completely. Place on waxed paper until set, one hour. Decorate tops with a bit of crushed nuts, a dusting of cocoa, or even a few crumbs of the original truffle. Place truffles in a small paper cupcake cup for a decorative presentation.
Store loosely covered. Makes at least 3 dozen truffles, which sell for $1-$3 each.