PLACE the dark chocolate in a large bowl.
HEAT the cream in a saucepan until it just about reaches a simmer
POUR the cream over the melted chocolate. Add the vanilla extract and let set for 1 minute.
STIR the cream and chocolate tougher until fully incorporated and smooth.
Transfer to refrigerator until firm enough to roll into balls, about 1 hour. Stir the mixture occasionally while cooling.
LINE a baking sheet with Reynolds® Parchment Paper.
ROLL chocolate into 1-inch truffles. Transfer to parchment-lined baking sheet. Toss in one of the toppings below.