225g dark chocolate
170g heavy cream
(Optional) 1/4 tsp pure vanilla, coffee, orange, or other extract
(Optional) A pinch of salt
(Optional) Toppings, such as cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate
Chop chocolate finely so it will melt more quickly and evenly.
Heat the heavy cream until it just begins to boil.
Pour the heavy cream over the chocolate. Add the salt and vanilla if you are using them, and stir until smooth.
Refrigerate at least 2 hours, or until firm enough to scoop out and roll into balls with your hands or a mini cookie scoop. If desired, roll truffles in your toppings of choice.
Set on a parchment-lined plate and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months.