NOTE: Use the best chocolate you can get. Eat by hand or place in individual coffee cups for special occasions. Makes approximately 3 1/2 dozen.

9 oz. bittersweet or semisweet chocolate broken into pieces
2/3 c. heavy cream
1/3 vanilla bean
2 tbsp. unsalted butter
Pinch of cinnamon
3 tbsp. unsweetened cocoa powder
Sm. pinch of salt
1 c. confectioners' sugar, sifted

Line the inside of 8 x 4 inch loaf pan with wax paper. In top of double boiler over gently simmering water, melt chocolate, stir occasionally. Remove from heat, stir until smooth. Set aside, alternatively, microwave chocolate in medium glass or plastic bowl at medium power for 60 seconds.

Stir to redistribute and cook for 60 more seconds. Stir again, if chocolate is not completely melted, microwave 30 more seconds; just until chocolate can be stirred smooth. Repeat if necessary. DON'T BURN.

In small pan warm cream with the vanilla bean over low heat. First place cream in a glass measuring cup, then split vanilla bean, scrape it and add bean scrapings to cream. Microwave full power 60 seconds. Remove from heat and remove vanilla bean. Gradually stir in cream into the melted chocolate until smooth. Add butter, cinnamon, cocoa and salt. Stir until well mixed. Scrape mixture into prepared pan and smooth top. Cover - refrigerate. (Truffles can be prepared up to 3 days ahead.)

To unmold run a thin knife around edges. Cut chocolate crosswise into 3/4 inch strips. DO NOT draw knife out by pulling toward you, pull straight up after making cut, holding down chocolate.

Cut into cubes, place on baking sheet lined with waxed paper. (Can be frozen up to 1 week at this point.)

Place confectioners' sugar in a bag. Add frozen chocolate cubes to bag in batches, shake. Place on small decorative plate or sugar bowl. Serve with fresh coffee and pitcher of warm milk.