1/3 c. heavy whipping cream
1 vanilla bean
1 egg yolk
1 tbsp. plus 2 tsp. sugar
2 tbsp. unsalted butter
2 tsp. creme de cacao

Can replace with same amount liquid: strong coffee, rum, kirschwasser, raspberry fromage frais, etc. grenadine; all depending on the flavor you want.

COATING:

1 tbsp. plus 1 tsp. unsweetened cocoa powder
2 tbsp. powdered sugar

Line a jelly roll pan with parchment paper or waxed paper.

In a medium saucepan (heavy base) bring whipping cream and vanilla almost to a boil. Remove from heat, cover and set aside 30 minutes. Remove vanilla bean.

In a small bowl, whisk sugar and egg yolk until pale and thick, whisk into whipping cream in pan. Return pan to heat and gently heat without boiling. Add chocolate and butter, stirring until mixture is smooth. Stir in liquid. Pour into prepared pan and chill 1hour or until firm.

To prepare coating, sift cocoa and powdered sugar onto a plate. Pull off small pieces of chilled truffle mixture and roll into balls. Roll each ball in sifted cocoa mixture and place in paper cups, if desired. Refrigerate and eat within 2 to 3 days. Makes 20 pieces.

VARIATIONS: Truffles may be coated in melted white or dark chocolate, or rolled in crushed praline or nuts, as an alternative to cocoa and powdered sugar.

Drizzled contrasting chocolate makes an attractive finish for chocolate coated truffles.