Step 1: Heat the cream. Pour the heavy cream into a small saucepan and heat over medium heat until it just begins to steam and small bubbles form around the edges. Don’t let it boil. Remove from heat immediately.

Step 2: Create the ganache. Place your chopped chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes. This allows the heat to gently melt the chocolate. Whisk until the mixture is completely smooth and silky.

Step 3: Add butter and flavor. While the ganache is still warm, whisk in the butter, vanilla extract, and sea salt (if using). Mix until everything is fully incorporated and the ganache is glossy.

Step 4: Chill the ganache. Cover the bowl and refrigerate for 1-2 hours until the ganache is firm enough to scoop but still soft enough to roll. You want it similar to cookie dough consistency. It shouldn’t be rock hard or it will be difficult to roll.

Step 5: Scoop and roll. Line a baking sheet with parchment paper. Using a small cookie scoop, melon baller, or spoon, form the ganache into small balls (about the size of a walnut). Place each on the prepared baking sheet. Work quickly as your hands will warm the ganache.

Step 6: Coat your truffles. Pour cocoa powder into a shallow bowl. Using a fork, gently roll each truffle in the cocoa powder, rotating to coat all sides evenly. Place back on the parchment paper.

Step 7: Chill and enjoy. Refrigerate finished truffles for at least 30 minutes before serving. They’re ready to eat, gift, or store!