These truffles are great to give as a gift, but they're so tasty you just might want to keep them for yourself.
Place the chocolate in a large bowl along with the vanilla. Set aside.
In a medium pot, bring the heavy cream, butter and salt to a simmer. Pour over the chocolate and let sit, undisturbed, for 5 minutes. Whisk until smooth, cover with plastic wrap and refrigerate until set, about 2 to 3 hours.
Using a melon baller, scoop rounds from the set chocolate mixture. Roll each truffle in cocoa to cover.