Chop the dark chocolate into small pieces and melt in a microwave-safe bowl in 20-second intervals at 50% power, stirring until smooth.

In a separate bowl, beat softened cream cheese with an electric mixer until creamy, about 1 minute. Gradually add melted chocolate and mix on low speed until fully combined.

Sift powdered sugar over the mixture, add vanilla extract, and mix gently until combined. Adjust sweetness if desired.

Cover with plastic wrap and refrigerate for about 1 hour to firm up.

Use a cookie scoop to portion the mixture and roll into balls, about 1 inch in diameter.

Choose a coating and roll each truffle until fully covered.

Transfer coated truffles to an airtight container lined with parchment paper and store in the refrigerator or freeze for longer storage.