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

Heat the heavy cream over medium heat until it begins to simmer, then remove from heat.

Pour hot cream over chopped chocolate, let sit for 2-3 minutes, then add butter and vanilla, stirring until smooth.

Cover and refrigerate ganache for 1-2 hours until firm but scoopable.

Scoop and roll ganache into balls between your palms, returning to the fridge if too soft.

Roll each ganache ball in the coating of choice until evenly covered.

Refrigerate coated truffles for 20-30 minutes to set.