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

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.

Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 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 one hour, or until firm.

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

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.

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.

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.).