1-2 vanilla beans, split lengthwise, seeds scraped out (set seeds aside)
1 C. heavy cream
2 C. dark chocolate chips
Dark chocolate cocoa for dusting
Bring the heavy cream just to a simmer. Turn off heat and add the vanilla bean pod and seeds. Let steep for 20 minutes. Strain out the pods and discard.
In a heavy bottomed sauce pan, combine the cream and chocolate chips. On medium heat, stir continuously until all the chocolate has melted.
Pour the chocolate mixture into a medium-sized bowl. Let sit until it comes to room temperature. Then place it in the refrigerator until chilled and firm enough to handle (about 2 hours, or overnight).
Scoop out rounded tablespoons of chocolate and roll into a ball using your hands. Place the cocoa in another bowl and roll the truffles in the cocoa. Store these covered with plastic wrap in the refrigerator until ready to serve. Use within 1 week.
Yields about 30
Alternative topping: roll in chopped, toasted nuts in place of the cocoa
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