Step 1: Place the finely chopped dark chocolate and softened butter in a medium heat-proof glass bowl.
Step 2: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Do not let it boil.
Step 3: Pour the hot cream over the chocolate and butter. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
Step 4: Add the vanilla extract and whisk the mixture gently, starting from the center and working your way out, until the ganache is completely smooth and glossy.
Step 5: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
Step 6: Line a baking sheet with parchment paper. Use a small cookie scoop or a tablespoon to portion out the ganache into 24 balls.
Step 7: Roll the portions between your palms to create smooth spheres and place them on the prepared baking sheet. Chill in the freezer for 15 minutes.
Step 8: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Transfer to a piping bag with a small round tip.
Step 9: Drizzle the white chocolate back and forth over each truffle to create the ‘mummy wrapping’ effect, leaving a small space for the eyes.
Step 10: While the white chocolate is still wet, place two candy eyes on each truffle. Allow the mummy wrapped chocolate truffles to set at room temperature or in the fridge before serving.