Place the chocolate in a microwave-safe bowl.

Pour the heavy cream into a saucepan and heat over medium-low until it starts simmering. Remove from the heat and pour the cream on top of the chocolate. Let it sit for 2 minutes.

Then, stir with a rubber spatula to emulsify. If not all chocolate has melted, place it into a microwave and heat for 10 sec. at a time, stirring in between until no pieces of chocolate are left.

Add the butter and stir until melted and incorporated. Then add salt and vanilla and stir again.

Cover with a plastic wrap so it touches the chocolate surface and no air pockets are left. Let sit at room temperature to stabilize and set (this can take a few hours). You can speed up the process by placing the bowl in the fridge.

When the mixture becomes very thick but still scoopable, prepare your toppings by placing them on separate plates. Scoop 10 even balls using a tablespoon or a cookie scoop. If you want all truffles to be the same size, use a digital scale to weigh each ball. They should be 30-35g each.

Roll with the hands to shape and then roll in the desired topping. Place on a clean plate and let set further at room temperate or in the fridge.