Step 1

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

Step 2

Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.

Step 3

Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. 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 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.

Step 4

Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.

Step 5

Roll each into toppings, if desired. Truffles taste best at room temperature!

Step 6

Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.