Step 1: Chop the Chocolate

Begin by chopping the dark chocolate into small, even pieces. This will help it melt more evenly when combined with the cream. You can use a serrated knife for a cleaner cut, or simply break it into pieces by hand if you prefer. Place the chopped chocolate into a heatproof bowl and set it aside.

Step 2: Heat the Cream and Butter

In a small saucepan over medium heat, bring the heavy cream and butter to a simmer. Stir occasionally, ensuring the butter is completely melted. You’ll want to heat the cream just until it begins to bubble at the edges—not to a full boil.

Step 3: Combine the Cream and Chocolate

Once the cream and butter are simmering, pour the mixture over the chopped chocolate. Let it sit for about 2-3 minutes to allow the heat from the cream to soften the chocolate. Afterward, gently stir the mixture with a spatula or wooden spoon until smooth and glossy. The result should be a thick, silky ganache. Add the vanilla extract and a pinch of salt, stirring to combine.

Step 4: Chill the Ganache

At this point, you will need to allow the ganache to cool and firm up before shaping it into truffles. Cover the bowl with plastic wrap and refrigerate the ganache for 1-2 hours, or until it has solidified enough to scoop and roll into balls.

Step 5: Shape the Truffles

Once the ganache has cooled and thickened, use a melon baller, small cookie scoop, or your hands to portion out the ganache into small rounds. Aim for about 1-inch-sized truffles, though you can make them larger or smaller depending on your preference. Roll each portion between your palms to form smooth, even balls.

Step 6: Coat the Truffles

Now comes the fun part—coating your truffles! You can roll them in cocoa powder for a classic truffle finish, or get creative with different coatings like chopped nuts, shredded coconut, or melted chocolate.

• For Cocoa Powder Coating: Place a few tablespoons of cocoa powder in a shallow dish. Gently roll each truffle in the cocoa powder, ensuring it is evenly coated.
• For Chopped Nuts: Place finely chopped nuts in a shallow bowl. Roll the truffles in the nuts, pressing lightly to make sure they stick.
• For Shredded Coconut: Roll the truffles in shredded coconut, ensuring they’re fully coated.
• For Melted Chocolate Coating: If you prefer a glossy chocolate finish, melt more chocolate (dark, milk, or white) in the microwave or double boiler. Dip each truffle into the melted chocolate using a fork or toothpick, then place it on parchment paper to set.
• For a Festive Touch: You can also roll the truffles in colorful sprinkles or edible glitter for an extra flair.

Step 7: Chill and Set

After coating the truffles, return them to the refrigerator for about 30 minutes to allow the coatings to set. If you’ve used melted chocolate for coating, this will also give it time to harden and create a glossy finish.

Step 8: Serve and Enjoy

Once the truffles have set and the coatings have hardened, your chocolate truffles are ready to serve! Arrange them on a platter, and if desired, garnish with a light dusting of cocoa powder or extra crushed nuts for added decoration. These truffles can be enjoyed immediately or stored for later.