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1
Halve 3 of the vanilla beans lengthwise and scrape out the seeds.
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2
In a 1-quart saucepan over medium heat, bring the beans, seeds, and cream to a boil.
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3
Turn off the heat, cover the pan and steep for 15 minutes.
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4
Remove the vanilla beans and discard.
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5
Place 1 pound of the chocolate in a 2-quart mixing bowl.
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6
Reheat the cream to a boil and pour into the bowl with the chocolate.
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7
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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8
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
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9
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
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10
Line 2 baking sheets with parchment or waxed paper.
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11
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
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12
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
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13
Or use a small ice cream scoop to form the mounds.
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14
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
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15
Dust your hands with cocoa powder and roll the mounds into balls.
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16
These will be the truffle centers.
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17
Cover and chill the centers for another 2 hours in the freezer.
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18
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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19
Line 2 more baking sheets with parchment or waxed paper.
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20
Using a clean coffee grinder, process the remaining 2 vanilla beans until finely ground, and set aside.
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21
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
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22
Place a truffle center into the tempered chocolate, coating it completely.
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23
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
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24
After dipping 4 truffles, center a pinch of ground vanilla beans on top of each truffle before the chocolate sets up.
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25
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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26
When the truffles are set, place them in paper candy cups.
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27
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
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28
The truffles are best served at room temperature.
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29
Tahitian Vanilla Truffles: Substitute Tahitian vanilla beans for the Madagascar Bourbon vanilla beans.
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30
White Chocolate Madagascar Bourbon Vanilla Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
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31
Milk Chocolate Madagascar Bourbon Vanilla Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
