Place the finely chopped chocolate and butter in a medium heatproof bowl.

Heat the heavy cream over medium heat until bubbles form and it begins to steam, about 2 minutes. Remove from heat and pour evenly over the chopped chocolate, then add the vanilla extract if using. Let stand for 1-2 minutes or until the chocolate has softened.

Once the chocolate has softened, stir slowly until smooth and emulsified, about 1-2 minutes. If there are any stubborn pieces of chocolate that won't melt, place the bowl in the microwave and heat at 50% power for 15-20 seconds to soften and stir slowly until smooth.

Place the bowl in the refrigerator for 1-2 hours until firm enough to roll.

Line a large rimmed baking sheet with parchment paper. Using a cookie scoop or melon baller, scoop the truffles into 2 teaspoon portions and place on the prepared baking sheet. Roll into balls. If the ganache is to sticky to roll, chill in the refrigerator for 10 minutes or so until it's easier to handle.

Roll the chocolate truffles into the desired coating(s) and serve at room temperature. Enjoy!