In a small saucepot over high heat, add the heavy cream and vanilla extract.
While the cream is heating, place the chocolate in a heat-proof bowl.
Once the cream comes to a simmer, pour atop the chocolate and place a cover overtop the bowl. Allow to stand for 5 minutes.
After 5 minutes, remove the lid and stir until the chocolate is fully melted. Place a piece of saran wrap atop the truffle mixture and refrigerate until set.
Once the truffle mixture is set, scoop the truffles to desired size onto a plate then roll the truffles into desired garnishes and serve!