Perfect Chocolate Truffles

Ingredients

• 2 cups 65% Bittersweet Chocolate
• 2 cups 41% Milk Chocolate
• 1 1/3 cups Heavy Whipping Cream (not ultra-pasteurized)
• 1 Vanilla Bean
• 5.5 ounces Unsalted Butter – softened
• 4 cups 65% Bittersweet Chocolate for dipping
• 2 cups Natural (not Dutch processed) cocoa powder for rolling

Instructions

1. 1
   Melt chocolates together to 120°
2. 2
   Slit vanilla bean in half and scrape seeds into cream - Heat cream to 120° (note that variations like infusions of fresh mint, Earl Grey or Jasmine Tea or the addition of fruits like raspberries or mangos would be integrated into this step).
3. 3
   Add melted chocolate to cream and, starting from the middle of the bowl, stir with a silicone spatula to start the emulsion. As the emulsion forms in the center of the bowl, move to the edges to completely blend the ingredients.
4. 4
   Add the room temperature butter and mix with immersion blender
5. 5
   Pour ganache into a saran wrap covered ¼ sheet pan and smooth out with an offset spatula – cover with another sheet of saran to prevent a skin from forming on the ganache.
6. 6
   Refrigerate until firm (at least 2 hours, or preferably overnight)
7. 7
   Remove ganache, remove saran and invert ganache onto the back of a second ¼ sheet pan. Using a steel ruler, mark edges of ganache in 1" increments.
8. 8
   Using a pizza cutter or sharp paring knife, using the ruler as a guide, cut ganache into 1" squares. Roll each square in latex gloved hands into a smooth ball and refrigerate for 1 hour.
9. 9
   Melt bittersweet chocolate for dipping. In latex gloved hands, alternately place small amounts of melted chocolate and truffle balls in your hand to coat.