Place the chocolate in a medium sized bowl.

In a small saucepan heat the heavy cream, cold brew and vanilla extract over medium-high heat until it comes to a full simmer.

Pour the cream mixture over the chocolate and let sit for 2 minutes, then whisk until smooth.

Add the butter and stir until completely melted.

Refrigerate the ganache until fully set, for 2 hours.

Using a 1 tablespoon-sized scoop, portion the ganache.

Roll the mounds into balls, refrigerating as necessary if the ganache becomes too soft to work with.

Coat with tempered chocolate and place on a parchment-lined sheet pan until set.

Store in the refrigerator. Allow to sit out for 1 hour before serving.