Steps
1. Start by chopping the dark chocolate into small pieces and place it in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt the chocolate.
4. Add the vanilla extract and a pinch of sea salt to the chocolate mixture. Stir until smooth and fully combined.
5. Refrigerate the mixture for about 1 hour or until it is firm enough to scoop.
6. Once firm, use a small cookie scoop or your hands to form small balls of the chocolate mixture.
7. Roll the truffles in cocoa powder, chopped nuts, or shredded coconut if desired.
8. Place the truffles on a plate and refrigerate until ready to serve.
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