Classic Chocolate Truffles

Directions

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.