Prep the chocolate: Chop the white chocolate very finely and place it in a heatproof bowl. Smaller pieces melt more evenly and prevent graininess.

Warm the cream: In a small saucepan, heat the heavy cream over medium-low until it just begins to steam and small bubbles form at the edges. Do not boil.

Make the ganache: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes to soften the chocolate.

Stir gently: Add the butter, vanilla, and salt. Stir slowly from the center outward until the mixture is smooth and glossy. If a few pieces remain, place the bowl over a pan of barely simmering water and stir gently until melted.

Flavor it (optional): Stir in citrus zest, berry powder, or a small splash of liqueur. Keep add-ins light so the ganache sets properly.

Chill: Cover the bowl and refrigerate for 2–3 hours, until the ganache is firm but scoopable.

Shape: Line a baking sheet with parchment. Using a small cookie scoop or teaspoon, portion the ganache into 1-inch mounds. Roll quickly between your palms to form smooth balls.

Coat: Roll the truffles in your chosen coating—powdered sugar, finely chopped nuts, or coconut. For a clean look, you can double-dip: chill formed truffles for 10 minutes, then roll again.

Set and serve: Refrigerate for 20–30 minutes to firm up. Serve slightly chilled or at cool room temperature.