1-Start by finely chopping 8 ounces of semi-sweet baking chocolate and placing it in a medium bowl for even melting.

2-Next, heat ½ cup of heavy cream in a saucepan until it reaches a light simmer, being careful not to let it boil. Once ready, pour the hot cream over the chopped chocolate along with ½ teaspoon of vanilla extract. Stir everything until it’s smooth and fully melted, which usually takes just a minute or two.

3-Finely chop the chocolate and place it in a medium bowl.

4-Heat the heavy cream to a light simmer.

5-Pour the cream over the chocolate and vanilla extract, then stir until smooth.

6-Cover the mixture tightly with plastic wrap, ensuring it touches the surface, and refrigerate for 2 hours until set.

7-Scoop out 1-tablespoon portions and roll them into balls; chill briefly if the mixture feels sticky.

8-Decorate by rolling in holiday sprinkles or coating with melted chocolate, then let it set for 20 to 30 minutes in the fridge.

9-Serve at room temperature or chilled; they store well for up to 2 weeks in the refrigerator.