1) Coarsely chop the chocolate 2) In a double boiler, combine the chocolate and whipping cream. Stir constantly and gently, until it is a smooth consistent colour. 3) Slow add butter and stir in. 4) Remove the mixture from the heat and allow it to sit and cool for 30 minutes. 5) Add vanilla and stir in. 6) Cover mixture and cool in the fridge for at least 8-10 hours. 7) Form into balls with melon baller. Please note: a) It's a good idea to pour the mixture into a 9x13 glass dish. It will be easier to use the melon baller on, since the mixture won't slide around in the bowl. b) When rolling the truffles, wear gloves. You'll get chocolate everywhere.