Chop chocolate finely and place in a heat safe bowl. Add heavy cream to separate bowl and microwave cream for 1 minute and 15 seconds, or until hot. Then pour hot cream over chocolate.
If desired, add butter and vanilla in bowl. Cover bowl with saran wrap and then let sit for 5 minutes (the hot cream will melt the other ingredients). Stir mixture until smooth.
Cover and refrigerate for at least 1-2 hours. You can place in the freezer to make firm faster.
Line a baking sheet with parchment or wax paper and set aside. Once firm, use a small cookie scoop to scoop out the chocolate. Place on the pan. Then place in the freezer for about 10 minutes.
Place the toppings in small bowls. Then take the pan out of the freezer and roll the truffle scoops into balls. Then roll the balls into the toppings. If they get too sticky, place back in the freezer.
Store in the refrigerator or freezer until ready to serve.
I used half semi-sweet and half bittersweet chocolate.Dipping tip: If dipping them in chocolate, place the truffle on a fork. Then pour the chocolate over the truffle with a spoon and tap the fork on the edge of the bowl. Then place the truffle on the paper and draw a circle around the base with a toothpick. You don't want to dip the truffles all the way in the chocolate, as it will melt the truffle.