Classic Chocolate Truffles

1. 1

   In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil.

2. 2

   Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth.

3. 3

   Remove chocolate from heat.

4. 4

   Strain cream mixture through a fine sieve into chocolate.

5. 5

   (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.)

6. 6

   Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color.

7. 7

   Cover and chill.

8. 8

   When ganache is firm, spoon up about 1 tablespoon.

9. 9

   Place cocoa in a shallow plate and use to dust palms.

10. 10

    Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls.

11. 11

    Dredge truffles in cocoa until well-coated.

12. 12

    Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache.

13. 13

    Best when served within 24 hours, or store in a cool place up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.