Prep your chocolate: Finely chop the dark chocolate and place it in a heatproof bowl. Smaller pieces melt more evenly and prevent graininess.

Warm the cream: In a small saucepan, heat the cream over medium-low until it’s steaming and just beginning to bubble around the edges. Do not boil.

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

Stir gently: Add the butter, vanilla, sweetener, and a pinch of salt. Starting in the center, whisk or stir slowly in small circles until smooth and glossy. Taste and adjust sweetness if needed.

Chill: Cover the bowl and refrigerate for 1 to 2 hours, until firm enough to scoop but not rock-hard. If it over-chills, let it sit at room temperature for 10 to 15 minutes.

Set up coatings: Place your chosen coatings in shallow bowls. Line a baking sheet with parchment.

Scoop and roll: Using a small cookie scoop or teaspoon, portion the ganache into 1-inch mounds. Roll quickly between your palms to form smooth balls. If sticky, dust hands with cocoa or chill briefly.

Coat: Roll each truffle in your chosen coating, pressing lightly so it sticks. Place on the lined sheet.

Set and serve: Refrigerate 15 to 20 minutes to firm up. Enjoy chilled or slightly cool. They’ll soften to a creamy center at room temperature.