Place chocolate chips in a medium-sized heat-safe bowl and set aside.
Combine heavy cream and a pinch of salt in a saucepan over medium-low heat until nearly simmering. Add the vanilla. Pour hot liquid over the chocolate chips and stir mixture until totally smooth. Refrigerate, tightly covered, for about three hours or until firm.
After the mixture has chilled, remove from the refrigerator. Place each of your chosen coatings on a plate or in a shallow bowl. Wearing latex gloves and using two spoons, scoop out rounded sections of the chocolate mixture and form into balls by rolling with your palms. Roll each ball in the coating of your choice and place on a clean separate plate or in a storage container.
Chill until firm, about 1 hour. Can be made 1 week ahead. Store in an airtight container in the refrigerator. Let stand at room temperature 1 hour before serving.