Finely chop 226 grams of dark chocolate and place it in a medium bowl. In a small saucepan, heat 125 grams of heavy cream over medium heat until it simmers but does not boil. Pour the hot cream over the chopped chocolate and let it sit for about 2-3 minutes. Stir gently until smooth and glossy, creating a rich ganache.

Add ½ teaspoon of vanilla extract and a pinch of salt to the ganache, mixing thoroughly until well combined. Cover the bowl tightly with plastic wrap and refrigerate for about 3 hours, or until the ganache is firm enough to scoop.

Use an ice cream scoop to portion out the ganache onto a parchment-lined tray. Freeze the scoops for about 10 minutes until they are firm enough to handle. Prepare your workstation for rolling by having cocoa powder ready.

Remove the ganache from the freezer and roll each scoop into smooth balls. Roll each truffle in cocoa powder until fully coated. Place the coated truffles in mini cups or an airtight container, and keep them cool until ready to serve.