Place the 8 ounces of finely chopped bittersweet chocolate into a medium heat-proof bowl.

In a small saucepan over medium heat, bring the heavy cream just to a gentle simmer; do not let it reach a full, rolling boil.

Pour the hot cream over the chopped chocolate and let it sit undisturbed for 3 minutes to melt.

Using a spatula, gently stir the mixture starting from the center until it becomes glossy and completely smooth.

Stir in the softened butter and vanilla extract until fully incorporated.

Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the mixture is firm enough to scoop.

Use a melon baller to scoop small portions of the ganache and roll them quickly between your palms to form spheres, then place them on the parchment-lined baking sheet.

Freeze the shaped ganache balls for 15 minutes to ensure they hold their shape during the dipping process.

Melt the 6 ounces of semi-sweet chocolate with the vegetable oil in a microwave-safe bowl in 20-second increments, stirring in between, until smooth.

Use a fork to dip each chilled ball into the melted chocolate, tap off the excess, and place it back on the parchment paper.

Add your desired toppings immediately before the chocolate coating sets.