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

Heat the heavy cream until it is simmering, hot but not boiling. You can heat it on the stove or in the microwave.

Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate butter mixture sit for 5 minutes. Add the vanilla extract then stir until the chocolate has completely melted. If the chocolate isn’t melting, place the heat-proof bowl over a pot of simmering water (1 inch of water will do) and stir until melted. 

Pour into a flat shallow dish, such as an 8×8 inch baking pan, so the mixture evenly and quickly sets. Cover with plastic wrap and refrigerate for 1 hour.

Scoop the set truffle mixture into 1 tablespoon sized mounds. I use a cookie scoop which is the perfect size. Roll into balls. The mixture will be very sticky. 

Roll each ball into the topping of your choice.