In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
|
Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
|