Place the finely chopped chocolate bars in a heatproof bowl.

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

Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to melt.

Gently stir the mixture with a spatula until smooth and glossy.

Stir in the vanilla extract.

Cover the bowl with plastic wrap and refrigerate for about 1-2 hours or until the mixture is firm enough to scoop.

Use a melon baller or teaspoon to scoop small portions of the chilled chocolate mixture.

Roll the portions between your palms to form smooth balls.

Roll each truffle in your chosen coating—cocoa powder, crushed nuts, or sprinkles.

Place the coated truffles on a sheet pan lined with parchment paper.

Refrigerate the truffles for 30 minutes to set.

Serve chilled or at room temperature.