1-Finely chop the semi-sweet chocolate and place it in a medium bowl.

2-Warm ½ cup heavy cream to a light simmer without boiling, then pour over the chopped chocolate. Add ½ teaspoon vanilla extract and stir until smooth. If needed, microwave briefly to fully melt the chocolate without heating it too much.

3-Cover the mixture with plastic wrap, pressing it directly onto the surface, and refrigerate for 2 hours until firm.

4-Scoop about 1 tablespoon portions of the set mixture onto a tray and roll into balls. If sticky, chill in the freezer briefly. Wet hands with cold water and dry before rolling to prevent sticking.

5-Decorate by rolling in sprinkles, coating with melted chocolate, or drizzling with icing. Let set on a tray and refrigerate another 20-30 minutes if coated. Serve at room temperature.