Rich, smooth, and decadent dark chocolate truffles that melt in your mouth, perfect for gifting or indulgent treats.

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Place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, then remove from heat.
Pour the hot cream over the chocolate and let sit for 2-3 minutes to melt the chocolate.
Stir gently until the mixture is smooth and fully combined.
Add vanilla extract, salt, and butter. Stir until incorporated.
Cover and refrigerate the mixture for at least 2 hours or until firm.
Using a small scoop or spoon, scoop out portions and roll into balls with your hands.
Roll each truffle in your desired coating (cocoa powder, nuts, or melted chocolate).
Place finished truffles on a parchment-lined tray and refrigerate for 30 minutes to set.

Store truffles in an airtight container in the fridge for up to 2 weeks.
Let truffles sit at room temperature for 10 minutes before serving for the best texture.
You can infuse the cream with flavors like orange zest or espresso before adding it to the chocolate.