Step 1

Place chopped chocolate in a medium heat proof mixing bowl.

Step 2

Heat cream in a small saucepan over medium-high heat. Bring just to a simmer.

Step 3

Pour hot cream over chocolate in bowl. Let rest 5 minutes.

Step 4

Add vanilla and stir mixture until chocolate is melted (see note**).

Step 5

Chill mixture in fridge 2 - 3 hours until it has firmed up and is easier to work with.

Step 6

Scoop mixture out 1 Tbsp at a time (I like to use a 1 Tbsp cookie scoop) and transfer to a 13 by 9-inch baking dish lined with parchment paper.

Step 7

Roll portions into balls (preferably wear food safe gloves for less sticking).

Step 8

Place coating of choice in a small bowl then roll truffles through to cover. Return to parchment in pan.

Step 9

Keep truffles stored in refrigerator up to 2 weeks (or earlier if cream happens to expire before then). For even softer truffles you can let rest at room temperature about 20 minutes before serving.