Instructions: In a heavy saucepan, place cream and vanilla beans over medium heat, until the cream bubbles around the edge. Remove from heat and allow to steep for several hours or overnight. Reheat again till the cream bubbles around the edge, remove from heat, remove vanilla beans and pour into a measuring cup. You will want no more than 1/3 cup cream.

Pour cream into a bowl, add butter and finely chopped chocolate, submerging the chocolate completely with a wooden spoon.

Scrape seeds from vanilla beans into the chocolate mixture. Slowly stir mixture with a rubber spatula until it is completely blended and smooth.

Place in refrigerator for 30 minutes to an hour, or until a spoon of chocolate ganache mixture holds its shape.

Using a pastry bag or a melon baller dipped in cornstarch, make truffle balls and place onto a baking sheet. Refrigerate at least 30 minutes or until completely firm.

Roll each chocolate truffle between the palms of your hands, then roll in cocoa. Place in decorative candy cups and serve, or store in the refrigerator in an airtight container for several weeks.

Makes about 30 truffles.

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