If you are not using chips, cut the chocolate into about pea-sized pieces. Put the chocolate in a stainless steel bowl and set it over a saucepan which is filled half with water (double boiler). Heat the water just below boiling and turn of the heat. The chocolate will start to melt.
Heat the whipping cream in a small saucepan until it just comes to a quick boil. Add the vanilla and the hot sauce, and let cool for 5 minutes.
When the chocolate is completely melted, stir until smooth with a hand whisk or an electric mixer.
Pour the whipping cream mix over the chocolate and mix until both liquids are perfectly blended (less than 2 minutes; don’t overdo it). Again, use either a hand whisk or an electric mixer.
Pour the hot mixture into the prepared pan or into confectioner’s cups and refrigerate for a couple of hours.
If you did not use confectioner’s cups, cut the cold truffles into small pieces and either enjoy right away, or store them in airtight containers in the refrigerator.
