Vanilla Bean Truffles
Total Time: 2 hrs 20 mins
Hands-on Time: 20 mins
Makes: 12–14 truffles
- Roughly chop chocolate into fine pieces and place in a bowl.
- Into a small pot, add heavy cream. Scrape insides of vanilla beans into heavy cream. Heat until simmering, then remove from heat and pour over chocolate pieces.
- Let mixture sit for about 5 minutes, then stir until chocolate has melted and combined with cream. Press plastic wrap onto surface of mixture; refrigerate for about 2 hours, until mixture is set.
- In a shallow bowl, place cocoa powder. Once truffle mixture is chilled, scoop out 1 tablespoon and roll into a ball, then roll in cocoa powder until coated. Repeat with remaining mixture. Store truffles in an airtight container for up to 2 weeks.