1. Remove cream from fridge and let it stand at room temperature while you melt chocolate. Melt chocolate using a double boiler, or a metal bowl or saucepan that will rest on top of a bottom saucepan. Fill bottom pan halfway with water. Place chocolate and butter in top pan. Heat water over medium-low heat. If water begins to simmer, lower heat so that water is barely steaming. Gently stir chocolate and butter after 1 minute. Chocolate should melt slowly and feel barely warm to the touch. Stir every minute or so, until about three-quarters of the chocolate is melted, about 6 to 10 minutes. Remove top pan from heat and stir until chocolate and butter have melted and mixture is smooth.
2. Remove from heat and stir in cream until mixture is smooth and shiny, about 3 minutes. Add vanilla and stir until smooth.
3. Pour mixture into a shallow bowl. Let set at room temperature for 30 minutes, then cover and refrigerate until firm, about 2 hours or overnight. Let rest at room temperature for a few minutes before forming truffles.
4. Scoop 1/2 teaspoonfuls of chocolate and place on a large plate. Shape each scoop into a ball and roll between your palms to smooth. Or, use a melon baller to scoop truffles. Freeze plate of rolled truffles for 1 hour, until ready to finish. If you're planning to finish another day, store frozen truffles in an airtight container after they have set for 1 hour.
5. Finish truffles with the coating of your choice.
Source: Hannaford fresh Magazine, January - February 2009