Step 1

Place the chocolate in a heat-proof bowl. Set aside.

Step 2

Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.

Step 3

Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.

Step 4

Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.

Step 5

Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.

Step 6

If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.

Step 7

Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.

Step 8

Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).