Charles Chocolates Bittersweet Chocolate Truffles Recipe

• 1 cup organic heavy cream or whipping cream
• 1 pound bittersweet chocolate, finely chopped
• 1 whole vanilla bean
• 8 ounces unsweetened cocoa powder

1. In a small saucepan, bring the cream to a gentle simmer over medium heat. Remove from heat and set aside. Place chopped chocolate into a heatproof bowl.
2. Split the vanilla bean lengthwise, and use the back of a paring knife to scrape the vanilla seeds into the cream. Let steep for 10 minutes, then return the cream to a gentle simmer over medium heat.
3. Pour the hot cream over the finely chopped chocolate and let sit for 5 minutes.
4. Whisk the chocolate and cream mixture together until very smooth. This is referred to as ganache, a mixture of chocolate and cream.
5. Pour ganache into a shallow 8-by-8-inch baking dish. Cover and refrigerate for at least 5 hours or overnight.
6. Using a small melon baller or a small teaspoon, scoop a small ball of ganache into your hand and roll between your palms until somewhat smooth and round. Place ganache balls on a baking sheet until they are all rolled. They should be approximately 1 inch in diameter.
7. Place cocoa powder in a shallow bowl or pan. Roll the truffles in cocoa powder to coat.
8. Truffles may be stored for up to two weeks at a cool room temperature (55 to 65 degrees) in an airtight container.

Note: Do not refrigerate or freeze the truffles; this damages the texture of the creamy ganache.