1-First, finely chop the semi-sweet chocolate and place it in a medium bowl, as this helps it melt evenly. Next, warm the heavy cream to a light simmer without boiling, either on the stovetop or in the microwave, then pour it over the chopped chocolate along with the vanilla extract.

2-Stir the mixture until it’s smooth; if needed, heat it briefly to ensure everything melts completely. Cover the bowl tightly with plastic wrap, making sure it touches the surface to avoid condensation, and refrigerate for 2 hours until set.

3-Once chilled, scoop about 1 tablespoon portions onto a tray and roll them into balls. If the mixture feels sticky, pop it in the freezer for a few minutes and rinse your hands with cold water to make rolling easier.

4-Finally, decorate by rolling the truffles in sprinkles, coating with melted chocolate, or adding icing, then let them set for a few minutes. Refrigerate for an additional 20-30 minutes if coated, and serve at room temperature or chilled for the best taste.