Place chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat heavy cream over medium heat until it just begins to simmer—small bubbles around edges.

Pour hot cream over the chocolate, let sit undisturbed for 2 minutes, then add butter, vanilla, and pinch of salt. Stir gently until smooth and glossy.

Cover bowl and refrigerate ganache for 1–2 hours, or until firm enough to scoop.

Using a small cookie scoop or spoon, portion ganache into 1‑inch balls. Roll quickly between palms to smooth.

Roll each truffle in cocoa powder, chopped nuts, or drizzle with melted chocolate.

Place truffles on a parchment-lined tray and chill for another 15 minutes before serving.