Step 1: Melt the Chocolate

Chop the chocolate into small pieces and place it in a mixing bowl.

Heat the cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.

Pour the hot cream over the chopped chocolate. Let it sit for a minute to melt the chocolate.

Step 2: Mix and Chill

Stir gently with a spoon until the chocolate is fully melted and the mixture is smooth. Add the vanilla extract and mix well.

Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to scoop.

Step 3: Form the Truffles

Once chilled, use a spoon or melon baller to scoop out small amounts of the chocolate mixture.

Roll the scooped mixture between your hands to form small balls (about 1 inch in diameter).

Step 4: Coat the Truffles

Roll the truffles in cocoa powder, nuts, or any desired coating until evenly covered.

Place them on a baking sheet lined with parchment paper.

Step 5: Final Chill

Refrigerate the truffles for another 30 minutes to set before serving.

Variations and Substitutions

Vegan Option: Use dark chocolate with no dairy and substitute heavy cream with coconut cream.

Nut-Free: Roll the truffles in cocoa powder or shredded coconut instead of nuts.

Flavor Variations: Add a tablespoon of flavored liqueur, such as Grand Marnier or Amaretto, to the chocolate mixture for an extra kick.