Chop white chocolate into small bits, and put in a microwave safe bowl with chopped up butter. Gently heat cream, daydream leaves, and vanilla together, stirring constantly. Pout through a strainer and onto the chocolate. Stir it up. If it doesn't melt enough, microwave for 30 seconds. The mix will separate, but that's ok. Just keep stirring until it forms a homogeneous mix. Cover loosely and let chill in the fridge for a couple hours. When chilled, scoop out and roll into little balls, set in a container, and freeze overnight. The next day, melt the dipping chocolate and add one truffle ball at a time, rolling them with a pair of forks to coat. Set them on wax paper to cool. Decorate as desired, and enjoy.