Step 1: Make the Ganache

1. In a heatproof bowl, combine the chopped semi-sweet chocolate, Nutella, and heavy cream.
2. Place the bowl over a saucepan of simmering water (double boiler) and stir until the mixture is completely melted and smooth. Alternatively, microwave the mixture in 15-second intervals, stirring between each, until fully melted.
3. Stir in the vanilla extract for added flavor.

Step 2: Chill the Ganache

1. Transfer the ganache to a shallow dish or bowl and cover it with plastic wrap.
2. Refrigerate for 2–3 hours, or until the ganache is firm enough to scoop.

Step 3: Shape the Truffles

1. Using a small cookie scoop or a teaspoon, scoop out portions of the ganache. Roll each portion into a smooth ball using your hands.
2. Place the truffles on a parchment-lined baking sheet and refrigerate for another 15–20 minutes to firm up.

Step 4: Prepare the Coatings

1. While the truffles are chilling, prepare your desired coatings.
2. Spread cocoa powder, crushed hazelnuts, shredded coconut, or melted chocolate on separate plates.

Step 5: Coat the Truffles

1. Roll each truffle in your chosen coating until evenly covered. For melted chocolate, dip the truffles using a fork or skewer and let any excess drip off before placing them back on the parchment paper.
2. Refrigerate the coated truffles for another 10–15 minutes to set.

Step 6: Serve and Enjoy

1. Serve the truffles on a decorative platter or package them in gift boxes for sharing.
2. Store any leftovers in an airtight container in the refrigerator for up to 1 week.