Prep your chocolate: Finely chop the dark chocolate and place it in a heatproof bowl. The smaller the pieces, the more smoothly they’ll melt.

Warm the cream: In a small saucepan, heat the heavy cream over medium-low until it’s steaming and just beginning to simmer around the edges. Don’t boil.

Make the ganache: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes, then gently stir from the center outward until smooth and glossy.

Add butter and flavor: Stir in the butter, vanilla, salt, and your powdered sweetener. Start with 2 tablespoons sweetener, taste, and add more if needed. Mix until fully incorporated and silky.

Chill to set: Cover the bowl and refrigerate for 1–2 hours, until the ganache is firm enough to scoop but not rock hard.

Prepare coatings: Place cocoa powder, chopped nuts, coconut, or cacao nibs in shallow bowls. Line a baking sheet with parchment.

Scoop and shape: Using a small cookie scoop or spoon, portion the ganache into 1-inch balls. Roll quickly between your palms to smooth. If it’s too soft, chill another 15–20 minutes.

Coat the truffles: Roll each ball in your chosen coating until evenly covered. Set on the lined baking sheet.

Final chill: Refrigerate for 20–30 minutes to set the coatings. Enjoy straight from the fridge or let them sit at room temperature for 5 minutes for a softer bite.

Serve and store: Keep a few coatings on hand so you can make a mixed assortment. They look impressive and offer different textures.