6 ounces fine-quality bittersweet chocolate (60% cocoa)
2.3 cup heavy whipping cream
1.2 teaspoon double-strength vanilla
1.2 cup assorted coatings such as toasted coconut, finely chopped toasted almonds, and finely chopped toffee candy bars
Finely chop chocolate and place in small bowl. Add cream. Microwave, uncovered, on high, 30 seconds; stir until smooth. If necessary, microwave an additional 15 seconds or until smooth.
Stir in vanilla. Cover; let stand at room temperature until mixture is firm enough to scoop (at least 3 hours or overnight).
Using a small scoop, scoop truffles onto serving platter. Cover with plastic wrap until ready to serve.
Prepare assorted coatings and place into individual serving bowls.