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1
Finely chop the chocolate block or use pistoles.
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2
The size of the chocolate pieces is key.
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3
Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
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4
Place chopped chocolate in a large non-reactive bowl.
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5
In a medium saucepan, bring cream, salt, and vanilla bean to a boil.
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6
Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate.
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7
Let chocolate and cream mixture sit for 3 minutes.
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8
With a wooden spoon, begin stirring small circles in the middle of the bowl.
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9
As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated.
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10
Remove vanilla bean and stir in butter.
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11
Cover mixture and let sit until firm.
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12
Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops.
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13
Allow dollops to set up until they are firm.
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14
Roll dollops into round truffles.
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15
Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
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16
Optional: Add 1-ounce distilled liquor or liqueurs (i.e.
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17
brandy, Kirsch, etc.)
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18
to butter for additional flavor variations.
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19
Distilled liquors or liqueurs add flavor without adding extra sweetness.
