Place the chopped chocolate in a medium sized heatproof bowl, set aside. Place the butter and heavy whipping cream in a microwave safe bowl or measuring cup. Heat in the microwave for 1 to 1 1/2 minutes until the heavy cream just starts to bubble. Pour over the chocolate and allow to sit for 20-30 seconds. Stir gently using a rubber spatula. Take your time in stirring, you don't want to allow too much air into the ganache mixture. If the chocolate ganache starts to harden without completely mixing, just pop in the microwave for 15-20 seconds. When completely mixed, add the vanilla extract, give it one last stir. Cover with plastic wrap and allow the truffle mixture to cool completely in the refrigerator (between 3-8 hours).

Place all your truffle toppings of choice onto different plates. Using a melon baller, an ice cream scoop, or a 1/2 tablespoon measuring spoon, scoop the chocolate truffle mixture and roll quickly into a ball. Make sure to roll quickly as the chocolate will start melting immediately. Roll each individual truffle in the toppings and allow to rest on a wax paper lined baking sheet. Place in the refrigerator for at least 30 minutes or until firm.