Cut chocolate into small pieces and place in a medium, dry, stainless steel bowl. Set aside.
Bring cream to a low boil (watch closely, as it will happen quickly) and pour in chopped chocolate. Let stand for two minutes.
Add vanilla and gently stir until completely incorporated. Do not over-mix. Cover with plastic wrap and store in a cool, dry place for four hours, or overnight if possible.
After cooling, the truffle or ganache should be quite firm. Using a small scoop or teaspoon, portion out bite-sized pieces onto a parchment-lined tray, and refrigerate for 10 minutes. Roll the pieces by hand to create a round shape. Return shaped pieces to the parchment-lined tray.
Melt fondue/baking chocolate and temper. Coat your hands (vinyl gloves will reduce mess) with a thin coating of tempered chocolate and roll individual truffles between your palms to apply a thin layer of chocolate. Return to a clean, parchment-lined tray. To add contrast to the overall look, coat with chocolate and immediately roll in ground chocolate. Stack truffles and serve.
