Place the finely chopped chocolate and salt in a heatproof bowl. Heat the heavy cream in a saucepan until steaming and just beginning to simmer, but do not let it boil vigorously.

Pour the hot cream over the chocolate and let the bowl stand undisturbed for 2–3 minutes. Stir slowly from the center outward until the mixture becomes smooth, dark, and glossy.

Stir in the softened butter, vanilla, and optional orange liqueur, brandy, or espresso. Cover the bowl and refrigerate for 1–2 hours, until the ganache is firm enough to scoop.

Scoop rounded teaspoons or small tablespoons of ganache and roll each portion quickly between cool hands to form balls. If the ganache is too firm, let it stand at room temperature for 10–15 minutes before scooping.

Roll the truffles in cocoa powder, toasted nuts, coconut, raspberry powder, sanding sugar, or another selected finish. For a jewel-box display, use several contrasting coatings and place each truffle in a small paper candy cup.

Refrigerate the finished truffles for another 20–30 minutes if needed, especially before dipping them in melted chocolate or adding delicate decorations. Serve slightly cool or briefly rested at room temperature.