Place the chopped chocolate and butter in a medium heat-safe bowl.

Heat the cream in a pan over medium-low heat until simmering. (Alternatively, place in a microwave-safe bowl and heat in the microwave for 30-60 seconds.)

Pour the hot cream over the chocolate and butter. Let it sit for 5 minutes.

Add the vanilla, and stir gently but thoroughly until smooth and glossy.

Transfer the mixture to a shallow pan (like an 8-inch square), so that the ganache is in an even, shallow layer.

Cover the mixture with plastic wrap, placing the wrap directly on the surface. Refrigerate until firm, about 1 to 2 hours. The ganache should be firm and have a matte appearance.

Using about a tablespoon of ganache at a time (I use a #60 or #50 cookie scoop), roll into individual balls. Work quickly, as the heat from your hands will warm the mixture. If it’s too sticky, you can wear gloves, dust your hands with cocoa powder, or return the mixture to the refrigerator for a few minutes to firm up again.

Add your desired toppings to the truffles. If the truffles have gotten too warm, return them briefly to the refrigerator first.