Place chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just to the boiling point and pour the cream over the chocolate.
Let it sit for a few minutes.
Then whisk the chocolate and cream mixture until completely smooth. **
Whisk in the vanilla & salt. Refrigerate the mixture for 3-5 hours (Sometimes it's ready in 2 hours), or until the mixture is the consistency of soft ice cream. If you take it out, and it’s too soft, keep refrigerating. If it’s too stiff, leave out at room temperature until it softens.
Using a spoon, scoop mounds of the truffle mixture onto a foil paper-lined pan. You will have about 25-30 mounds. Place pan in refrigerator for 30-45 minutes, or until the mounds firm up and are the consistency of stiff clay.
Prepare the toppings of your choice to roll! Take the mounds out of the fridge and, aggressively using your fiingers, form into uniform balls. Finish them by rolling between your palms into balls. You will get chocolate on your hands!
Roll each ball into the topping of your choice. Store truffles in the refrigerator for up to one month.
*If using semi-sweet chocolate, reduce cream to 1/2 cup.
**If you still have a few lumps of chocolate, bring an inch of water to a simmer in the saucepan & place the bowl with the chocolate cream mixture over the simmering water. (make sure the bottom of the bowl does not touch the water or you will scorch the chocolate).