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Ingredients:
1 cup heavy cream
1 pound high quality bittersweet chocolate
1 vanilla bean
8 ounces unsweetened cocoa powder
Instuctions:
1. Chop the bittersweet chocolate into fine pieces so it will melt easily. Place in a mixing bowl.
2. Split vanilla bean in half lengthwise.
3. Bring the heavy cream to a simmer in a small pan over medium heat. Remove from heat. Use a small knife to scrape the tiny seeds from the vanilla bean into the cream. Let sit for 10 minutes.
4. Place the cream back onto the burner and bring to a simmer again. Pour the cream into the bowl of chocolate. Let sit for 5 minutes. Blend well.
5. Pour the mixture into an 8x8 inch baking pan. Refrigerate overnight.
6. Use a small melon baller to scoop out the mixture and shape into 1 inch balls. Place cocoa onto a plate. Roll the balls in the cocoa to coat evenly. Enjoy!
Truffles should not be refrigerated. Store in an airtight Tupperware container.
