Make sure the chocolate is cut into very small pieces. Put the chopped chocolate in a heat-safe bowl, and set aside.

Heat the heavy cream in a pot on medium heat until simmering. 

Add the butter into the chocolate, and then pour the heavy cream on top. Let chocolate mixture sit for five minutes. 

Add in the vanilla extract, and then stir until the chocolate has fully melted. Place plastic wrap directly onto the surface of the chocolate ganache and refrigerate for 1-2 hours.

While it cools, prepare your toppings. Some classic options are unsweetened cocoa powder, sprinkles, crushed nuts, chocolate chips or whole chocolate, powdered sugar and sea salt. If using nuts or candy cane, chop finely and place into a bowl. Set aside. If you plan to dip your truffles in chocolate, melt chocolate right before dipping truffle balls in, since melted chocolate hardens quickly. 

Take your truffle mixture out and begin making it into balls! Using a cookie scoop or melon baller, scoop the mixture into mounds of about 2 teaspoons. If you prefer larger truffles, mounds the size of 1 tablespoon work as well. Roll each mound into a round ball, and place balls on a parchment paper lined baking sheet.

Roll each ball into preferred topping and enjoy!