In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove the saucepan from heat and stir in the chopped chocolate. Let it sit for a minute to soften, then whisk until completely smooth.

Add the vanilla extract to the chocolate mixture and stir well.

Transfer the mixture to a mixing bowl and cover it with plastic wrap. Chill in the refrigerator for about 2 hours or until firm enough to scoop.

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

Roll each portion between your hands to form a smooth ball.

Roll the truffles in cocoa powder or your desired toppings.

Place the coated truffles on a parchment-lined sheet pan and refrigerate for another 30 minutes.