1. Heat the whipping cream and Plugrá Butter together just to a simmer, then add chocolate. Remove from heat while chocolate melts. Add flavoring. Stir until glossy and pour into a chilled bowl. Set aside until firm.
2. Once firm, use a small melon baller and scoop ganache out. Roll by hand, using cocoa poser to reduce stickiness. Chill until firm.
3. Melt 6 ounces bittersweet chocolate with 2 tablespoons solid vegetable shortening in the microwave for about 1 minute. Stir until melted; microwave additional seconds as needed. Drop each ball individually into chocolate, roll with a fork until coated, then use the fork to lift and place on parchment paper. Chill and keep refrigerated.