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
Melt chocolates together to 120°
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).
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.
Add the room temperature butter and mix with immersion blender
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.
Refrigerate until firm (at least 2 hours, or preferably overnight)
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.
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.
Melt bittersweet chocolate for dipping. In latex gloved hands, alternately place small amounts of melted chocolate and truffle balls in your hand to coat.