1. In a small saucepan heat the heavy cream until it simmers. Do this over medium heat so you don't burn the cream.

2. Put the chopped chocolate in a medium bowl. When the cream is hot, pour it over the chocolate. Add the vanilla. Let the cream melt the chocolate for a few minutes and then stir until smooth. It will be messy at first, but don't worry-it will turn silky smooth.

3. Cool the chocolate for at least 2 hours. After the chocolate has cooled, roll the chocolate into small balls. If the chocolate is too cold, let it sit on the counter until you can roll it into small balls. Place the balls on a baking sheet lined with parchment paper. When all of the chocolate truffles are rolled into balls, put them back in the fridge-for a couple hours or overnight.

4. Prepare the toppings you wish to use and roll the truffles in the toppings. I used toasted coconut, cocoa powder, and chopped up toffee. Serve or keep in the fridge until ready to eat.