Quick White Chocolate Truffles

Instructions:

1. Melt the chocolate:
   In a heatproof bowl, combine the chopped white chocolate and heavy cream. Microwave in 20–30 second intervals, stirring each time, until smooth and fully melted. Alternatively, use a double boiler.
2. Add flavor:
   Stir in vanilla extract and a pinch of salt for extra depth.
3. Chill the mixture:
   Cover and refrigerate for 1 to 2 hours, until the mixture is firm enough to scoop.
4. Shape the truffles:
   Use a small spoon or melon baller to scoop the mixture into small balls. Roll quickly between your palms (it melts easily, so work fast).
5. Coat the truffles:
   Roll the balls in your choice of toppings.
6. Store:
   Keep truffles in an airtight container in the fridge for up to 1 week.