Place the dark chocolate in a microwave-safe bowl and melt in short bursts of 30 seconds, stirring in between until smooth and glossy. The chocolate should be fully melted and fragrant.
Add the softened butter to the melted chocolate and stir well until combined, creating a smooth, shiny mixture. The aroma of chocolate and butter will fill the air.
Stir in the honey or maple syrup and vanilla extract, mixing thoroughly until the mixture is uniform and glossy.
In a separate bowl, combine the rolled oats and optional chopped nuts or dried fruit. Toast the oats lightly in a dry skillet over low heat for 2-3 minutes until fragrant, then let cool.
Gently fold the toasted oats and add-ins into the chocolate mixture until evenly coated and sticky. If the mixture feels too loose, stir in a little more oats to help it firm up.
Using a teaspoon or cookie scoop, portion out the mixture and roll between your palms into 1-inch balls. Place each fudge ball on a parchment-lined baking sheet.
Once all the balls are shaped, refrigerate them for at least 30 minutes until firm and chewy. This helps the chocolate set and the texture develop.
Remove the fudge balls from the fridge, sprinkle with a pinch of flaky sea salt if desired, and serve straight from the fridge for a chewy, decadent treat.
