MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charles Chocolates Bittersweet Chocolate Truffles
 Categories: Five, Chocolate, Dairy
      Yield: 60 servings
 
      1 c  Heavy cream
      1 lb Bittersweet chocolate; fine
           - chopped
      1    Whole vanilla bean
    2/3 c  Unsweetened natural cocoa
           Powder
 
  Place the cream in a small saucepan over medium heat and
  bring to a simmer. Remove from the heat and set aside.
  Place the chopped chocolate in a heatproof bowl and set
  aside.
  
  Split the vanilla bean lengthwise and use the back of a
  paring knife to scrape the vanilla seeds into the cream.
  Discard the pod or reserve it for another use. Let the
  cream and vanilla steep for 10 minutes.
  
  Return the cream to a gentle simmer over medium heat.
  Pour the hot cream over the reserved chocolate and let
  it sit undisturbed for 5 minutes.
  
  Whisk the chocolate and cream together until very
  smooth.
  
  Pour the chocolate mixture into an 8-by-8-inch baking
  dish. Cover and refrigerate until hardened, at least 5
  hours.
  
  Using a small melon baller or a small teaspoon, scoop a
  1-inch-sized ball of the chocolate mixture into your
  hand and roll it between your palms until itΓÇÖs somewhat
  smooth and round.
  
  Place on a baking sheet and repeat with the remaining
  chocolate mixture.
  
  Place the cocoa powder in a shallow bowl or pan. Roll
  the truffles in the cocoa powder until evenly coated.
  
  Store the truffles at a cool room temperature for up to
  2 weeks in an airtight container, but do not refrigerate
  or freeze them - this damages the texture of the creamy
  chocolate.
  
  RECIPE FROM: https://www.chowhound.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... English recipe: boil and salt it. Boil some more.
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