Classic Chocolate Truffles - heavy cream

Method

• In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil.
• Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth.
• Remove chocolate from heat.
• Strain cream mixture through a fine sieve into chocolate.
• (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.)
• Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color.
• Cover and chill.
• When ganache is firm, spoon up about 1 tablespoon.
• Place cocoa in a shallow plate and use to dust palms.
• Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls.
• Dredge truffles in cocoa until well-coated.
• Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache.
• Best when served within 24 hours, or store in a cool place up to 3 days.