Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just simmers. Turn off the heat. With a wire whisk, slowly stir the cream, butter and chocolates together until the chocolate is completely melted. Whisk in the flavoring if using. Set aside at room temperature for 1 hour.

With 2 teaspoons, or a #100 disher, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper, without trying to get it perfect round. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to make a round ball. Roll in coating. These will keep refrigerated for weeks, but serve at room temperature.