Chocolate truffles

Directions

• Break the chocolate into small pieces and place in a heatproof bowl.
• In a small saucepan, heat the cream over low heat until it starts to boil. 
  Remove from heat immediately.
• Pour the hot cream over the chopped chocolate in the bowl. 
  Let it sit for about 1 minute so the heat from the cream melts the chocolate.
• Stir well until the chocolate is completely melted and the mixture is homogeneous.
• Add the butter and vanilla extract (if using) to the chocolate mixture. 
  Stir until the butter melts completely and is incorporated into the dough.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the dough is firm enough to shape.
• Remove the dough from the refrigerator. 
  With your hands lightly greased with butter or oil, form small balls of the desired size and place them on a tray lined with baking paper.
• If desired, you can roll the truffles in cocoa powder, chocolate powder or sprinkles to decorate.
• This is optional, but it helps add a special touch.
• Place the truffles back in the fridge for another 1 hour to firm up.
• After this time, the truffles will be ready to be enjoyed! 
  They can be stored in an airtight container in the refrigerator for up to a week.