Chop the chocolate into small pieces and place in a heatproof bowl.

In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Do not boil.

Pour the hot cream mixture over the chopped chocolate. Let sit for 1–2 minutes, then stir until smooth and fully combined.

If using, add vanilla extract or liqueur and mix thoroughly.

2. Chill the Mixture

Cover the ganache with plastic wrap and refrigerate for 1–2 hours until firm enough to scoop.

3. Shape the Truffles

Using a small spoon or melon baller, scoop small portions of the ganache.

Roll each portion into a ball between your palms.

4. Coat the Truffles