1-Place the finely chopped semi-sweet chocolate in a medium bowl. Heat ½ cup heavy cream to a very light simmer without boiling, either on the stovetop or in the microwave, then pour it over the chopped chocolate and add ½ teaspoon vanilla extract. Stir until the mixture is smooth and fully melted to form a creamy ganache base.

2-Next, cover the bowl with plastic wrap, making sure it touches the chocolate surface to avoid condensation, and refrigerate for 2 hours until the mixture is fully set. Once chilled, scoop about 1 tablespoon portions onto a tray and roll them into uniform balls. If the mixture feels sticky, freeze the tray for a few minutes and rinse your hands with cold water before continuing.

3-For the final touches, decorate by rolling the balls in holiday sprinkles or coating them with melted chocolate and adding holiday icing or more sprinkles on top. Let the decorated truffles set for a few minutes, then refrigerate for another 20 to 30 minutes if you’ve used coating. Serve at room temperature for the best flavor and consistency. This process takes about 10 minutes of active prep, 2 hours of refrigeration, and a bit more for setting, totaling around 2 hours and 30 minutes.