Place chopped chocolate in a bowl and set it aside

Heat the cream: Place the heavy cream in a small pot and heat it over medium-high heat. Stir the cream and let it come just to a simmer then turn off the heat.

Make the Ganache: Pour the hot cream into the bowl with the chopped chocolate. Let these two ingredients sit for 5 minutes so that the chocolate starts to melt. Then add vanilla extract, and then stir all three ingredients until the chocolate is completely melted and incorporated with the cream.

Cover the top of the chocolate ganache with plastic wrap so that it doesn’t form a film. Then let it chill in your fridge for 2 to 3 hours so that the ganache becomes firm.

Form the ganache into truffle balls: Scoop out the chocolate ganache roughly 1 tablespoon at a time (if you have a cookie scoop this will make this much easier). Transfer these to a parchment-lined baking sheet. Then use your hands to roll each of these portions into round balls and return them to the parchment lined baking sheet.

Coat the truffles: Place each of the coatings that you have decided to use into separate bowls. Then roll each truffle into the coatings until they are covered and return them to the baking sheet.

Keep the chocolate truffles in your fridge until ready to eat, enjoy!