1. Add chocolate, salt and heavy cream in a heatproof bowl.

2. Heat ingredients in microwave for about 3 minutes, keeping an eye on the cream and making sure it doesn't boil over. 

3. Let bowl sit without stirring for an additional 3 minutes. 

4. Stir ingredients together to form an even mixture and also add the vanilla extract.

5. Chill mixture in the fridge for 2 hours.

6. Using a melon baller, scoop out the chocolate mixture in your hands, and smooth to form a ball. Repeat with the rest of the mixture. Place the balls on a cookie sheet lined with parchment. Chill for another 30 minutes.

7. Melt dark chocolate wafers in the microwave as directed (usually in 15-30 second intervals). 

8. Place a chocolate ball at a time in the melted chocolate and use a fork to quickly coat and then fish out the truffle. Place truffle back on to cookie sheet parchment. 

9. Before outer chocolate coating sets, quickly sprinkle finely chopped chocolate, colorful sprinkles, chopped chocolate-coated coffee beans, or whatever else you prefer on top of the truffle. 

10. Cool for another 15-20 minutes or until chocolate coating has hardened.

Tip: When working alone, it is best to coat one truffle at a time so that the outer chocolate coating does not set before you can sprinkle on your favorite topping.