• Place the finely chopped dark chocolate in a heatproof bowl.
• In a saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer (do not boil).
• Pour the hot cream mixture over the chopped chocolate. Let it sit for a minute to soften the chocolate, then gently stir until the chocolate is completely melted and the mixture is smooth.
• Stir in the vanilla extract until well combined.
• Cover the bowl and refrigerate the mixture for at least 2-3 hours or until it firms up and is scoopable.

Shaping the Truffles:

• Once the mixture has chilled and firmed up, use a spoon or a small scoop to portion out the truffle mixture.
• Roll each portion between your palms to form round truffle balls. Place them on a parchment-lined baking sheet.
• If desired, you can roll the truffles in cocoa powder, chopped nuts, shredded coconut, powdered sugar, or dip them in melted chocolate for a coating.
• Return the coated truffles to the refrigerator to set for about 15-30 minutes.