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Place the finely chopped semi-sweet chocolate in a medium bowl. Set aside.
Bring the heavy cream to a very light simmer (don’t boil) either over the stovetop or in the microwave oven. While it’s warm, add it to the finely chopped chocolate along with the vanilla extract. Stir to melt the chocolate until smooth and uniform. If it’s not melting, microwave for a few seconds. It should be a bit warm, but not very hot.
Cover with plastic wrap. The plastic wrap should be directly touching the chocolate in order to avoid condensation. Chill in the fridge for 2 hours until set.
Scoop 1 tablespoon mounds and arrange on a tray (I'd recommend using a cookie scoop). Then, roll into balls. Tip: Make sure the chocolate is very cold and fully set before rolling. If they start to get sticky, pop the tray into the freezer for a few minutes. If your hands get sticky, rinse hands with cold water and pat dry before continuing to roll into balls.
Decorate truffles with sprinkles. You can also coat with melted chocolate (melt in the microwave oven) and top with extra sprinkles or icing.
Let them set on the tray for a few minutes and then transfer to the fridge so they continue to set for another 20-30 minutes, especially if they are coated with chocolate. Enjoy at room temperature.