1. Chop the high-quality dark chocolate into small pieces and place them in a heatproof bowl.
2. Heat the heavy cream in a saucepan until it just begins to simmer, then remove from heat.
3. Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate.
4. Stir gently until the chocolate is fully melted and combined with the cream.
5. Add butter and vanilla extract (or other flavorings like liqueurs or spices) and mix until smooth.
6. Let the ganache cool slightly, then cover the bowl and refrigerate for several hours until firm.
7. Once the ganache is firm, use a spoon or small scoop to portion out small amounts.
8. Roll each portion into a ball using your hands (slightly chilled hands or gloves help reduce mess).
9. Roll the truffle balls in your chosen coatings like cocoa powder, chopped nuts, sprinkles, or melted chocolate.
10. Place the coated truffles on a lined baking sheet and let them set.
11. Store the truffles in an airtight container in the refrigerator for up to two weeks.
12. Let the truffles sit at room temperature for a few minutes before serving for the best texture.
13. Enjoy your homemade chocolate truffles or package them as gifts for special occasions.