Put chocolate in a medium heatproof bowl; set aside.

Heat cream in a small saucepan over medium just to a simmer without boiling.

Pour hot cream over chocolate; stand 2 minutes, then stir gently until smooth and glossy.

Stir in butter, vanilla, and salt until combined and silky.

Cover with plastic wrap; refrigerate 2-3 hours until scoopable.

Use a small cookie scoop or melon baller to portion, then quickly hand-roll into 1-inch balls before they get messy.

Roll in cocoa or chosen coating to cover completely.

Store airtight in refrigerator up to 2 weeks or freeze up to 3 months.