Set up a double boiler and fill the pot with water about half way. Begin to boil on stove top over medium heat.
Chop the chocolate up to make it easier to melt in the double boiler. Be sure to stir the chocolate often.
Remove the chocolate from heat and stir in the vanilla, salt, and heavy cream until well combined.
Allow the mixture to cool to room temperature. You may chill in the refrigerator for a couple of hours to firm up. But be careful not to allow it to become hard and solid. If the mixture becomes too hard, it won’t be able to roll into truffles easily. If this happens, allow the mixture to rest at room temperature again.
Scoop the truffles with a spoon or small ice cream scoop. Dust your hands with cocoa powder and lightly roll the truffle in cocoa powder to lightly coat. Roll it into a ball with your hands until desired smoothness is reached.
Roll the truffle ball in desired topping to coat. Additional cocoa powder, chopped hazelnuts, sprinkles, shredded coconuts, are all great additions.
Notes
Truffles can be stored at room temperature for a few days. But after a few days, they should be moved to refrigeration.