Heat the cream: In a small saucepan, heat the heavy cream until it simmers but doesn't boil.

Melt the chocolate: Remove the saucepan from heat and add the chocolate chips. Let it sit for 5 minutes, then stir until smooth.

Add butter and vanilla: Stir in the softened butter and vanilla extract until well combined.

Chill the mixture: Pour the mixture into a lined baking dish and chill in the refrigerator for at least 1 hour, or until firm.

Shape the truffles: Scoop out small portions of the chilled mixture and roll into balls.

Coat in cocoa powder: Roll the truffles in cocoa powder to coat.

Serve: Serve immediately or store in an airtight container in the refrigerator for up to a week.

For a more indulgent truffle:

Roll the truffles in melted chocolate or a mixture of cocoa powder and powdered sugar.

Add a small amount of liqueur like Grand Marnier or Baileys Irish Cream to the chocolate mixture for a flavored truffle.

Enjoy your rich and decadent chocolate truffles!